Jeju Doenjang Mulhoe (Chilled Raw Fish Soup)

How to make it

1. 1

   Mix the doenjang, gochujang, sugar, vinegar, minced garlic, and grated ginger, working out any lumps.

2. 2

   Thin it with filtered water added a little at a time, then add the sesame oil and toasted sesame seeds.

3. 3

   Chill it in the refrigerator for at least 1 hour to let it settle.

4. 4

   Cut the vegetables and Korean pear into fine strips and cut the sashimi-grade fish into bite-size pieces.

5. 5

   Put the vegetables and fish in a bowl and pour the cold doenjang mulhoe sauce over them.

6. 6

   Use fresh, sashimi-grade fish and eat it as soon as it is made.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Let it down with water or stock a little at a time — add too much at once and you overshoot the other way.