RAW FISH KOREAN-STYLE WITH GOCHUJANG, RICE CAKES, BEAN SPROUTS & SESAME - Cuisine Magazine - From Ne

Ingredients

• 3-4 tablespoons gochujang paste
• 2 tablespoons rice vinegar
• 5 tablespoons lemon juice
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 2 teaspoons sesame oil
• 1 small apple, peeled, grated
• 600g fish, cubed or sliced
• 500g Korean rice cakes
• 3 tablespoons plain oil
• 2 cups bean sprouts
• 2 cups watercress, pea shoots or micro cress
• 4 spring onions, finely sliced
• 2 carrots, shredded
• ¼ cup chopped chives
• 3 tablespoons mayonnaise
• 1 tablespoon liquid honey
• 1 tablespoon sesame seeds
• 1 x 3g packet bonito flakes