Myeolchihoe || Sliced Raw Anchovy, 鳀鱼生鱼片, 鯷魚生魚片, カタクチイワシの刺身, 멸치회 1

Myeolchihoe is a Korean dish featuring raw, thinly sliced anchovies. It’s a popular delicacy in coastal regions of South Korea, particularly in the Gyeongsang provinces.

Key Characteristics:

• Freshness: The anchovies used for myeolchihoe must be extremely fresh.
• Preparation: The fish are cleaned, scaled, and filleted before being thinly sliced.
• Serving: The raw anchovy slices are often served with a dipping sauce, such as soy sauce mixed with sesame oil and chili pepper flakes.

Flavor Profile:

Myeolchihoe offers a unique flavor profile that combines a delicate sweetness with a slightly briny taste. The texture is tender and slightly chewy.

Cultural Significance:

Myeolchihoe is often enjoyed as part of a larger seafood platter, alongside other raw fish dishes like sashimi. It’s a testament to the Korean culinary tradition of appreciating fresh, seasonal ingredients.

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