Hangnala

Hangnala is a traditional Korean dish consisting of thinly sliced raw fish that is seasoned and then lightly cooked by pouring hot oil over it. It is a type of hoe, which refers to raw fish in Korean cuisine. The name "hangnala" itself is derived from the Korean words "hangna" (hot oil) and "la" (fish), directly translating to "hot oil fish."

The preparation of hangnala involves meticulous slicing of fresh, high-quality fish, often white fish like flounder or sea bass. Once the fish is sliced and arranged on a plate, it is typically seasoned with ingredients such as soy sauce, sesame oil, minced garlic, and sometimes chili flakes. The crucial step is then pouring sizzling hot oil, often infused with aromatics like garlic or chili, directly over the seasoned fish. This process sears the surface of the fish, altering its texture and releasing its flavors while keeping the interior mostly raw and tender.

Hangnala is usually served immediately after preparation to ensure the optimal texture and temperature. It is commonly accompanied by a variety of side dishes (banchan) and dipping sauces, such as ssamjang (a spicy dipping paste) or a mixture of soy sauce and wasabi. The dish offers a unique culinary experience, combining the freshness of raw fish with the subtle cooked notes and aromatic richness from the hot oil. It is considered a delicacy in Korean cuisine, often enjoyed during special occasions or as a sophisticated appetizer.