Korean Hoetjip(sea food) Experience: Fresh Raw Fish, Ocean Views, and How It Compares to Japanese Sashimi
Korean Hoetjip(sea food) Experience: Fresh Raw Fish, Ocean Views, and How It Compares to Japanese Sashimi
hoe
If you're traveling in South Korea and love seafood, visiting a hoetjip—a Korean raw fish restaurant—is an absolute must. Koreans have a deep appreciation for fresh seafood, and hoetjip culture reflects that beautifully. During my recent trip, I visited a local hoetjip near the coast, and the experience was nothing short of spectacular. I’ll be sharing photos from my visit throughout this post to give you a taste of what it’s like.
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| seafoods |
ð What Is a Hoetjip?
In Korean, “hoe (í)” refers to raw fish, typically sliced and served fresh, often with dipping sauces like cho-gochujang (vinegared red chili paste) or soy sauce with wasabi. A hoetjip is a restaurant specializing in these dishes. Unlike sushi or sashimi, Korean hoe is often served in larger portions, accompanied by a wide variety of side dishes (banchan), and sometimes even cooked dishes like spicy fish stew (maeuntang) made from the leftover fish bones.
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| seafood side dishs |
ð My Visit to a Coastal Hoetjip
The hoetjip I visited was tucked along the waterfront, with panoramic views of the sea. The ambiance was relaxed and welcoming, with tanks of live fish greeting you at the entrance—a sign of freshness that Koreans take seriously.
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| seafood |
ð―️ What I Ate:
- Gwang-eo (Flatfish): Thinly sliced, slightly chewy, and incredibly fresh.
- Chamdom (Sea Bream): Mild and buttery, perfect with a dab of wasabi.
- Sweet Shrimp (Ddaksae-woo): Served chilled and naturally sweet.
- Maeuntang: A spicy fish soup made from the leftover bones and head—warming and flavorful.
The meal came with over a dozen side dishes, including pickled vegetables, seaweed salad, steamed egg, and even grilled mackerel. It was a feast for both the eyes and the palate.
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| sashimi vs hoe |
ð°ð· vs ðŊðĩ Korean Hoe vs Japanese Sashimi
While both Korean hoe and Japanese sashimi involve raw fish, there are some key differences:
| Feature | Korean Hoe (í) | Japanese Sashimi (åščšŦ) |
|---|---|---|
| Serving Style | Often served with spicy sauces and lettuce wraps | Typically served with soy sauce and wasabi |
| Texture Preference | Slightly chewy, especially with flatfish | Focus on melt-in-your-mouth tenderness |
| Side Dishes | Includes banchan, soup, and cooked items | Minimal sides, emphasis on purity |
| Fish Aging | Often served live or freshly killed (hwareo-hoe) | Fish may be aged for flavor enhancement |
| Dining Culture | Communal, interactive, often with alcohol | More individual and refined presentation |
Korean hoe emphasizes freshness and texture, often served immediately after slicing. Japanese sashimi, on the other hand, may involve aging the fish to enhance umami flavors and is typically more delicate in presentation.
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| side dishs |
ð§ģ Why Travelers Should Try a Hoetjip
- Authentic Local Experience: It’s a great way to dive into Korean food culture.
- Scenic Locations: Many hoetjip are located near the ocean, offering stunning views.
- Variety: You’ll get to try multiple types of fish in one sitting.
- Interactive Dining: Meals are often shared, with grilling or soup-making at the table.
hoe (sashimi)
Final Thoughts: Whether you're a seafood lover or simply curious about Korean cuisine, visiting a hoetjip is a unique and flavorful experience. It’s different from Japanese sashimi in both taste and atmosphere, and it’s one of the best ways to enjoy Korea’s coastal bounty.
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| hoejip side dishs |
