Jarimulhoe || Cold Raw Pearl-spot Chromis Soup, 水拌雀鲷鱼片, 水拌雀鯛魚片, 자리물회

Jarimulhoe is a popular Korean dish, especially in coastal regions. It’s a refreshing and light dish, perfect for the summer months.

Key Ingredients:

Pearl-spot Chromis (Jari): A type of small, silvery fish.
Vegetables: Cucumbers, carrots, and onions are commonly used.
Seasoning Sauce: A mixture of soy sauce, vinegar, gochujang (Korean chili paste), garlic, and ginger.
Noodles: Often added for a more substantial meal.

How to Make Jarimulhoe:

Prepare the Fish: Clean the fish and cut it into bite-sized pieces.
Marinate the Fish: Marinate the fish in a mixture of soy sauce, vinegar, and other seasonings.
Prepare the Vegetables: Cut the vegetables into bite-sized pieces.
Assemble the Dish: Arrange the marinated fish and vegetables in a bowl.
Add the Sauce: Pour the seasoning sauce over the ingredients.
Serve: Serve immediately with noodles or rice.

Tips for the Best Jarimulhoe:

Choose Fresh Fish: Fresh fish will result in a better flavor and texture.
Adjust the Spice Level: Adjust the amount of gochujang to your desired spice level.
Serve Chilled: Serve the dish chilled for a refreshing experience.

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