Euneo Hoe

Gently scale the Sweetfish, then carefully clean the internal organs. Rinse the Sweetfish thoroughly with cold water and pat very dry with paper towels. Fillet the Sweetfish, removing the bones and skin. Slice the Sweetfish fillets thinly against the grain into bite-sized pieces.

Wash the Perilla leaves and pat them dry. Thinly julienne the Korean cucumber and Carrot. Finely chop the Green onion. Thinly slice the Cheongyang chili pepper.

In a mixing bowl, combine the Gochujang, Gochugaru, Rice vinegar, Sugar, minced Garlic, Sesame oil, and Toasted sesame seeds. Mix thoroughly until all ingredients are well incorporated and the Sugar is dissolved.