Recipe - Sliced Raw Tuna (Chamchi Hoe)

One fourth pound Raw tuna fish
2 tablespoon Soy sauce
1 tablespoon Rice wine
1 tablespoon Green horseradish powder
One half teaspoon Water
1 Thin; green onion
2 ounce Korean white radish

(1) Cut tuna fish into desired pieces. (2) Mix soy sauce and rice wine
together, boil 5 minutes, and cool. (3) Chop green onion finely. Grate
radish and remove juice slightly from grated radish. (4) Dissolve green
horseradish powder in water, making thick paste. (5) Serve green
horseradish paste, greated radish and green onion separately along with soy
sauce with cut or sliced up raw tuna fish. A dipping sauce can be made by adding
green horseradish powder, green onion and grated radish to soy sauce.

by Kyuog Hwa Oh Note: *When serving cut or sliced up raw fish, selecting fresh
fish is a must. * Green horseradish powder which comes from green wrinkled
leaves, should be dissolved in cold water to make paste. In order to
maintain its flavor, always keep it covered. Sometimes, mustard can be
substituted for green horseradish powder since it is expensive and scarce.

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.