Jari Mulhoe

1. Prepare the Jari: Rinse the cleaned and deboned Jari under cold water, pat dry, and slice very thinly into bite-sized pieces. Place in a bowl and set aside in the refrigerator.

2. Prepare vegetables: Julienne the Cucumber. Thinly slice the Perilla leaves. Finely chop the Green onion.

3. Make the sauce: In a mixing bowl, combine Gochujang, Gochugaru, Doenjang, Soy sauce, Vinegar, Sugar, minced Garlic, and minced Ginger. Mix thoroughly until all ingredients are well combined into a smooth paste.