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Korean Raw Fish - Translated


Korean Raw Fish - Translated

Hweh or Hway () is the term for thinly sliced raw fish. It is served fresh on a platter along with a number of side dishes. One difference between Hway and the Japanese raw fish dish 'sashimi', the fish is usually dipped in chojang  (초장) in Korea and then wrapped in ssam ( - vegetable leaf wrap)and/or kketnip (깻잎 - sesame leaves). 

FISH
(hway/hweh) - raw fish
(ahl) – caviar / roe (fish eggs)
나치알 (nal-chi ahl) – flying fish roe
다랑어 (darang-oh) – horse mackerel
참치 (cham-chi) – tuna
방어 (bang-oh) – yellowtail
새우 (sae-ooh) – shrimp
상어 (sang-oh) – sharkfish
홍어(hong-oh) – skate
광어 (gwang-oh) – flatfish
가리비 (gah-ri-bi) – scallop
전복 (jeon-bok) - abalone

ACCOMPANIMENTS
(kim) – seasoned, roasted seaweed paper
(ssam) - vegetable/greens leaf wrap
깻잎 (kketnip)  sesame leaves
초생강 (choh saeng-gang) – pickled ginger
초장 (cho-jang) – red pepper paste with vinegar
간장 (gan-jang) – soy sauce
와사비 (wah-sah-bi) – wasabi (Japanese green mustard paste)

K4E Note:  If there are other fish or accompaniments you would like to have added to this list, please let us know via info@korea4expats.com
 

Last Updated on 2015-04-13


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