his is perhaps the best way to describe this dish: Korean fish carpaccio. Unlike the typical miserly platters of 3 paper-thin sheets of meat you get in Italian restos, hwe moochim (회무침 ) is a main in its own right so servings are rather large. It always takes me a while to tuck it in, coupled with a bowl of rice,So what exactly is hwe moochim (sometimes also spelt hwe muchim)? Multiple slivers of raw fish on a generous mound of shredded raw vegetables doused in liberal quantities of gochujang-based sauce, whereto it owes its Technicolor hues. It is not as spicy as it looks though: it even has a touch sweetness that only underlines the pleasant texture of the raw fish.
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Sounds really good, I would like to taste that Korean fish. But I prefer spring onion and shrimps as typical food, we could add egg and if you want some color and little spice taste you can add the chili's.
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