¼ cup soy bean paste 2 tablespoons red pepper powder 2 tablespoons vinegar 1 teaspoon sugar 1 tablespoon sesame seed oil 2 large garlic cloves (minced) 4-5 small Jari fish, heads and guts removed, thinly sliced (1 cm by 3 cm) without removing bones ½ cucumber, julienned (1/4 cm by 5 cm) 1 cup radish, julienned (1/4 cm by 5 cm) 2 medium green onions (chopped) 5-6 sesame seed leaves, washed, stems removed, thinly sliced lengthwise (1/2 cm), then cut in half 1 tablespoon sesame seeds
1. Mix the seasoning ingredients together very well, add fish and mix with clean hands. Let fish sit in the fridge until vegetables are prepared.
2. Prepare vegetables as instructed above. Then mix with seasoned fish.
3. Put vegetables and seasoned fish into a medium to large-sized bowl and pour about 2 cups of very cold water on top. Gently mix.
4. Add 4-6 ice cubes. Serve immediately.
5. Add vinegar to taste.
Jarimulhoe is a traditional Jeju Island recipe commonly eaten in the summer. Jari, or damselfish (Chromis notata) is found in the northwest of the Pacific Ocean (1) near the coast of Jeju Island. “Hoe” (pronounced hway) means raw and “mul” is water. So, Jarimulhoe means “raw damselfish in a chilled broth.”
Jari can be found easily in the everyday markets, and you can even get your fish sliced for you by the merchants (if you ask). The preparation of cutting the vegetables is somewhat time consuming, but it is well worth it!
Because the bones are included in this dish it provides a rich source of calcium. The peptide in the fish bone helps calcium bio-availability and acts as a calcium fortifier (2). Many Asian countries don’t consume dairy products because of lactose indigestion and intolerance, and so fish bones are a main source of their calcium (3).
Note: Because this dish contains raw fish, pregnant women, young children, the elderly or persons with an unhealthy immune system should not consume due to the risk of food borne illness.
1. http://en.wikipedia.org/wiki/Chromis_notata 2. Won-Kyo Jung et al. (2006) Fish-bone peptide increases calcium solubility and bioavailability in ovariectomised rats. Br J Nutr 95, 124-128 3. Larsen T. et al (2000) Whole small fish as a rich source of calcium source. Br J Nutr 83, 191-196
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