Korean Hoe vs Sushi: What Makes Busan Raw Fish Different?

A fresh platter of Korean 'Hoe'—texture is everything here!

When people see raw fish, they immediately think of Japanese sushi. But as a Busan native who grew up with the scent of the sea, I can tell you: Korean 'Hoe' is a whole different world of texture and flavor.

Don't be surprised by the fish head on the plate! In Korea, this is the ultimate sign of freshness, it means the fish was prepared just moments before it reached your table.

The art of 'Ssam': Wrapping raw fish with perilla leaves and gochujang.

It might be one of the most intriguing yet challenging foods to try. As a pescatarian born and raised in Busan (Korea’s maritime capital), I grew up with the ocean on my plate. Grilled fish was a daily staple at my mom’s table, and dining out always meant a feast of fresh raw seafood.

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🥢 Hoe(회) vs. Sashimi(사시미) : What's the Difference?

While people often call it "Sashimi," Korean Hoe has its own unique soul. The biggest difference? The Sauces and the Wraps.

While Japanese sashimi is often enjoyed with soy sauce and wasabi, we Koreans love our "Cho-jang" (초장, a spicy, sweet, and tangy red chili sauce). We also make "Ssam"(쌈): wrapping a piece of fish in lettuce or Kkaen-nip (깻잎, perilla leaf) with a slice of garlic. It’s a burst of flavors you won't find anywhere else!

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"The grand finale: A full Korean 'Hoe' spread. In Busan, we don't just eat fish; we feast on the entire soul of the sea."

📅 A Seasonal Calendar for Your Plate

In Korea, we eat with the seasons. Every time the weather changes, a new "star of the sea" appears:

Spring : Dodari (도다리, Flounder) - Light and refreshing.

Summer : Nong-eo (농어, Sea Bass) or Hamo (하모, Conger Eel) , Perfect for stamina during the humid heat.

Fall : Jeoneo (전어, Gizzard Shad) - So savory that it's said to "bring back a runaway daughter-in-law."

Winter : Bangeo (방어, Yellowtail) - Rich, fatty, and melts in your mouth.

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"Gizzard Shad: The true taste of autumn in Korea. We have a saying that its savory aroma even brings back a runaway daughter-in-law!"

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🦀 The "Rice Thieves" (밥도둑, Bab-doduk)

Have you heard of Ganjang-gejang (간장게장, Soy-marinated raw crab)? We call it a "Rice Thief" because the savory, umami-rich sauce makes your rice disappear in seconds! Many tourists are now falling in love with this "addictive" taste.

Ganjang-gejang, the famous 'Rice Thief' that everyone falls in love with.

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🧪 The Ultimate Challenge: Mideodeok-hoe-deopbap(미더덕 회 덮밥)

Last weekend, I tried something new: Mideodeok-hoe Bibimbap. (Raw Sea Squirt Bibimbap).

You might have seen Mideodeok on the show Culinary Class Wars (흑백요리사) , it’s been getting quite famous lately!

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The taste and texture? Totally extraordinary. It’s like a burst of the ocean in your mouth. But here’s the thing: you can usually only find this in Masan during the spring. It’s a bit of a "tricky" food because this year’s harvest was quite low, so it's harder to find than usual. If you see it, don't hesitate,  just try it!

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Mideodeok Bibimbap: The rare, crunchy spring delicacy from Masan.

🧐 Ready to Challenge Your Palate?

If you're still hesitant, start with raw salmon or sushi, they’re familiar favorites. But for the brave souls, Sannakji (live octopus) or a mixed seafood platter awaits.

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"A platter of the ocean’s finest: Sea squirts, sea cucumbers, and more. It’s like tasting the fresh Busan breeze in one bite."

Is there a Korean seafood dish you’ve been dying to try? Let me know in the comments!

Want to discover more meat-free Korean food like this? See my full guide to eating meat-free in Korea.