Why Do Koreans Eat Raw Fish With Chojang and Lettuce Wraps?

Koreans eat raw fish (hoe, 회) with chojang — a sweet, sour and spicy dip made from gochujang and vinegar — and often wrap it in lettuce or perilla leaves because that is how most Korean meals work: a main ingredient, a strong sauce and fresh greens eaten together in one bite. Korean hoe is also usually served very fresh and firm, so a bold sauce and a crunchy wrap balance its clean, chewy texture. If you have only tried Japanese sashimi with soy sauce and wasabi, a Korean hoe table can feel very different — and that difference is the fun part.

What is Korean hoe?

Hoe simply means raw fish (or other raw seafood) sliced to eat. At a typical Korean raw fish restaurant (hoetjip, 횟집) you often choose a live fish from a tank, and it is prepared on the spot. Popular choices include flatfish (gwangeo, 광어), rockfish (ureok, 우럭), sea bream (domi, 도미) and, in season, yellowtail or other fish. In seaside towns and fish markets, the same idea is stretched further: you buy seafood downstairs and have it sliced or cooked upstairs.

Many Koreans prize fish that has just been prepared, called hwareo-hoe (활어회). The slices are firm and slightly springy, a texture Koreans describe as kkodeul-kkodeul (꼬들꼬들) or jjolgit (쫄깃). Japanese-style sashimi, by contrast, is often rested or aged to develop a softer, richer flavor. Both are valid; they just aim for different results.

Why chojang?

Chojang (초장, short for chogochujang) is gochujang mixed with vinegar and usually a little sugar, sometimes with garlic or sesame. It is bright, tangy and a bit sweet, with gentle heat. There are a few reasons it became the classic raw fish dip in Korea:

• Korean taste for bold sauces. Korean food leans on fermented pastes — gochujang, doenjang, ssamjang — and raw fish fits into that habit rather than standing apart from it.
• Balance for firm, mild fish. Very fresh white fish is clean and mild. The acidity and sweetness of chojang give each bite a punch without hiding the texture.
• It works for everything on the table. Chojang also goes with squid, sea squirt, octopus and blanched seafood, so one bowl of sauce covers a whole spread.

You will usually see other dips too: soy sauce with wasabi (for people who prefer a lighter taste) and ssamjang (쌈장), a thick soybean and chili paste mainly used inside lettuce wraps. Nobody will mind which one you pick.

Why the lettuce wraps?

Wrapping food in leaves, called ssam (쌈), is one of the most common ways Koreans eat — think of Korean BBQ. With hoe, a wrap typically looks like this:

1. Take a lettuce leaf or perilla leaf (kkaennip, 깻잎) in your palm.
2. Add one or two slices of fish dipped in chojang or a dab of ssamjang.
3. Add extras if you like: a slice of raw garlic, green chili, a little rice or shredded radish.
4. Fold it and eat it in one bite.

The greens add crunch and freshness, garlic and chili add heat, and the one-bite habit means every mouthful has the full balance of flavors. It also stretches the meal: a plate of fish feels more filling when eaten as wraps with rice.

What else comes with a raw fish meal?

A big part of the Korean hoe experience is everything around the fish. Many restaurants bring a spread of small side dishes before the main plate — often called sikidashi (스끼다시) in casual speech — such as steamed corn, small seafood, salad or pancakes. This follows the same generous logic as free banchan at Korean restaurants.

After the raw fish, the leftover bones and head are commonly turned into maeuntang (매운탕), a spicy fish stew, or a milder clear soup (jiri, 지리). Many people consider this the real finish of the meal. Soju is the most common drink alongside hoe, and you may see hoe-deopbap (회덮밥) — raw fish over rice with vegetables and chojang — as a quick lunch option.

Where to try it as a visitor

Coastal cities are the easiest places to start. In Busan, the fish market experience is a classic; our guide to buying seafood at Jagalchi Market and having it prepared upstairs explains how that works. Sokcho, Gangneung, Jeju and Incheon also have plenty of hoe restaurants, and in Seoul you will find them near Noryangjin Fish Market and in most neighborhoods. Prices depend on the fish, season and weight, so check the menu or ask before ordering.

"First bite: perilla leaf, one slice, a dot of chojang, a little garlic. Then you understand." — LUMI, POPORO CITY

Quick tips

• Try your first slice with chojang alone, then try it in a lettuce wrap to feel the difference.
• Ask for the fish name and price by weight if there is no clear menu; market prices change daily.
• Save room for maeuntang — ask for it if it is not offered.
• If you prefer softer, Japanese-style raw fish, look for restaurants that serve aged fish (sukseong-hoe, 숙성회).
• Pregnant travelers or anyone with a weak immune system should follow their doctor's advice about raw seafood.

FAQ

Is chojang the same as gochujang?

No. Chojang is made from gochujang, but vinegar and sugar make it thinner, sweeter and tangier. Plain gochujang is thicker and saltier.

Do Koreans also eat raw fish with soy sauce and wasabi?

Yes. Most hoe restaurants offer soy sauce and wasabi as well. Many people switch between dips during one meal.

What is the difference between Korean hoe and Japanese sashimi?

Korean hoe is often served very fresh with a firm, chewy bite and eaten with bold sauces and wraps. Sashimi is often rested to soften the flesh and served with soy sauce and wasabi. Both styles exist in Korea today.

What do you eat after raw fish in Korea?

Usually maeuntang, a spicy stew made from the fish bones and head, sometimes with rice or noodles. A clear version called jiri is also common.

Is it rude to make lettuce wraps with your hands?

Not at all. Using your hands for ssam is normal. Just make a wrap you can eat in one bite.