K-Food GuideKorea Food Guide

Salmon Sashimi

연어회
yeon-eo-hoe

Thinly sliced fresh salmon, characterized by its soft and fatty texture. It is enjoyed by dipping in chogochujang (vinegared chili paste) or soy sauce mixed with wasabi, and can also be wrapped in lettuce or perilla leaves.

Category
Raw fish & seafood

Cultural background

Salmon sashimi is mainly enjoyed during dinner or drinking occasions, and to enhance the flavor of fresh salmon, it is eaten dipped in spicy red pepper sauce or soy sauce.

Similar dishes

Sea Bass Sashimi

Sea Bass Sashimi

농어회 · nong-eo-hoe

This dish features fresh sea bass served as sashimi, characterized by its chewy and firm texture and light flavor. It is typically enjoyed dipped in a mixture of chogochujang (vinegared chili paste) or soy sauce with wasabi, and can also be wrapped in lettuce or perilla leaves. Freshness is key, as the taste varies depending on the season.

150 kcal😊 Mild
Hoe (Sliced Raw Fish)

Hoe (Sliced Raw Fish)

회 · hoe

A Korean sashimi dish where fresh fish is sliced thinly and eaten with dipping sauces like cho-gochujang or soy sauce. It is characterized by a chewy and bouncy texture, and is sometimes wrapped in lettuce or perilla leaves.

250 kcal😊 Mild
Flounder Sashimi

Flounder Sashimi

광어회 · gwang-eo-hoe

Thinly sliced flounder, freshly prepared, with a chewy and bouncy texture and a subtle sweetness. It is often dipped in chogochujang (vinegared chili paste) or soy sauce with wasabi, and eaten wrapped in lettuce or perilla leaf with garlic and ssamjang (Korean dipping sauce).

150 kcal😊 Mild
Tuna Sashimi

Tuna Sashimi

참치회 · chamchi-hoe

Fresh tuna served in thin slices, characterized by its tender and rich flavor. It is often dipped in chogochujang (vinegared chili paste) or soy sauce with wasabi and can be wrapped in lettuce or perilla leaves.

200 kcal😊 Mild
Blanched Octopus

Blanched Octopus

문어숙회 · mun-eo-suk-hoe

A seafood dish made by lightly blanching fresh octopus to enhance its chewy texture. It can be enjoyed dipped in chogochujang (vinegared chili paste) or soy sauce, and it is also common to wrap it in lettuce or perilla leaves.

150 kcal😊 Mild
Bangeohoe

Bangeohoe

방어회 · bang-eo-hoe

Thinly sliced fresh yellowtail sashimi, characterized by its chewy and firm flesh with a nutty flavor. It is typically dipped in chogochujang (vinegared chili paste) or soy sauce with wasabi, and can be wrapped in lettuce or perilla leaves. Freshness is crucial, and it is particularly delicious in the winter season when it is in season.

250 kcal😊 Mild
Yukhoe

Yukhoe

육회 · yukhoe

A Korean raw beef dish made by slicing fresh beef thinly and seasoning it with soy sauce, sesame oil, garlic, and other ingredients. It is characterized by its chewy texture and savory taste, often served with pear.

200 kcal😊 Mild
Spicy Braised Seafood

Spicy Braised Seafood

해물찜 · hae-mul-jjim

A spicy and tender dish made by steaming various seafood in gochujang sauce, typically served in a shared plate to be enjoyed by many.

350 kcal🌶️ Spicy