Raw fish and seafood

Korean raw fish, hoe, often features white fish prepared to order for a firm, chewy texture, and it is commonly wrapped in lettuce or perilla leaves with spicy vinegar chili sauce or ssamjang. Sashimi is usually eaten with soy sauce and wasabi. In Korea, the leftover fish frame is often made into a spicy stew afterward.

Chogochujang is chili paste mixed with vinegar and sugar, creating a sweet, tangy and spicy sauce. It is used for dipping raw fish, blanched squid, other seafood and vegetables. It masks any fishiness, making it the most common sauce for raw fish in Korea, though soy sauce and wasabi are usually offered too.

At many Korean fish markets, you choose a fish from a vendor on the ground floor, have it prepared, then take it to a restaurant upstairs or nearby that charges a table setting fee. There you can add vegetables, sauces and spicy fish stew. Systems vary by market, so ask the vendor how it works.

Noryangjin Fisheries Wholesale Market is Seoul's best-known seafood market, where you can see and buy a huge range of live fish and shellfish. Visitors can buy raw fish and eat it at restaurants inside the market. Buildings and operations can change, so check current information before visiting.

Raw fish restaurants and markets in Korea often prepare live fish to order, so freshness is generally high. However, in summer the risk of food poisoning and Vibrio infection from seafood rises, so take care. People with liver disease or weakened immunity should avoid raw seafood. If you develop symptoms, see a doctor.

Sannakji is live small octopus cut into pieces and served with sesame oil, salt and sesame seeds; the tentacles keep moving on the plate. The suckers can stick in your throat and pose a choking risk, so eat small pieces and chew thoroughly. Children and elderly people are better off avoiding it.

Maeuntang is a spicy fish stew made by simmering the head and bones left after filleting raw fish with chili paste, chili flakes and vegetables. It is a popular way to finish a raw fish meal. If you prefer something mild, ask for jiri or malgeun-tang, the clear, non-spicy version.

Mulhoe is raw fish with vegetables served in an icy, sweet, sour and spicy broth. Versions from East Coast cities such as Pohang and Sokcho are especially famous. It is refreshing in summer, and people often add thin noodles or rice to the bowl.

Oysters are considered best from late autumn through winter. Koreans eat them raw, in pancakes, in soup with rice and wrapped with boiled pork. Tongyeong in South Gyeongsang Province is famous for oyster farming. Raw oysters can carry norovirus, so cooked oysters are the safer choice.

Jogae-gui is grilled shellfish: scallops, pen shells, hard clams and more cooked over charcoal or a grill at your table. Shellfish barbecue restaurants are common in coastal areas such as Incheon and Busan. Some places top the shells with cheese or butter. Make sure the shellfish is fully cooked before eating.

Snow crab, daege, is famously associated with East Coast towns such as Yeongdeok and Uljin in North Gyeongsang Province, and is considered in season from winter into spring. At seafood markets you can pick crabs and have them steamed. Prices are by weight, so confirm the price and weight before ordering.

Hwareo-hoe is sliced from a live fish just before serving, prized in Korea for its firm, chewy texture. Seoneo-hoe is made from fish that has been rested or aged for a while after being killed, giving a softer texture and deeper savory flavor. Which is better is a matter of taste.

Yes, a common way to eat hoe is to place it on lettuce or perilla leaves with garlic, chili and ssamjang or chogochujang, then wrap it up. You can also simply dip slices in soy sauce and wasabi. Mixing in the seaweed and vegetables served alongside adds variety.

Before the raw fish arrives, many restaurants serve an array of starters often called sukidashi or simply side dishes. They might include corn cheese, seasoned seafood, grilled fish, fried snacks and seaweed soup, varying by restaurant. Many Koreans judge a raw fish restaurant partly by how generous these extras are.

Gwangeo is olive flounder, one of the most popular fish for raw slices in Korea, mild and chewy. Ureok is Korean rockfish, loved both raw and in spicy fish stew. Both are major farmed species, so they are generally available year-round, though supply varies with the season and farming conditions.

Seafood often hides in Korean food, in broths, fermented seafood seasonings and kimchi. If you are allergic to shrimp, crab, shellfish or squid, confirm ingredients with the restaurant before ordering. A card describing your allergy in Korean is very helpful. If symptoms appear, seek medical care immediately or call 119.

Hongeo is skate. In the Jeolla region it is fermented until it develops a sharp, ammonia-like pungency. It is famously eaten as hongeo samhap, together with boiled pork and aged kimchi. The smell is extremely strong, so it is considered one of the most challenging Korean foods for first-timers.

Squid is eaten raw, blanched, stir-fried, fried and grilled. Blanched squid dipped in chogochujang is very common, and dried squid is a favorite beer snack. East Coast towns such as Sokcho and Jumunjin are known for squid. Catches vary from year to year, so availability and prices can change.

Korea has a country-of-origin labeling system for seafood sold in markets and restaurants, so you will often see labels on tanks or menus showing domestic or imported products. However, only designated items under set conditions must be labeled, so not every seafood item will have one. If unsure, ask the vendor or staff directly.

Soju is a very common companion to raw fish in Korea, but drinking is never required. Plenty of people enjoy hoe with soft drinks or tea. If someone offers you a drink and you would rather not, politely declining is perfectly fine.