Add large quantities of onions (sliced into half-rings) and carrots (grated in Korean style).

The combination of vinegar and red pepper gives it a sharp, refreshing profile that works well as an appetizer.

Toss the fish with salt and 60-100ml of 9% vinegar. Let it sit in the refrigerator for at least 1-2 hours until the meat turns white.

Use fresh pike fillets (about 1.5kg). Cut the meat into thin diagonal slices (3-5mm).

Heat about 50ml of vegetable oil until very hot and pour it directly over the spices to release their aroma, then mix everything thoroughly.

While specific measurements vary, a classic preparation includes these key steps:

It is frequently cited as a "holiday table" favorite or a standout dish for festive gatherings. Quick Recipe Overview

Season with garlic, coriander, red and black pepper, and soy sauce.