Thickly-shredded raw fish is mixed with various vegetables, such as cucumber and cabbage, and seasoned with gochujang with vinegar. Fish with white flesh and a milder fishy smell, such as butterfish, squid, and cuttlefish, are usually used in this dish.
将收拾干净的鱼切成粗丝，再放入同样切成丝的黄瓜、圆白菜等蔬菜，用酸辣酱搅拌均匀即可。材料主要使用鱼腥味较弱的鲳鱼、鱿鱼、小鱿鱼等白色肉质的鱼。
將腥味少的魚肉切成厚絲，加入黃瓜、高麗菜等蔬菜，用酸辣醬拌著吃。
下ごしらえした魚を太めに切り、キュウリやキャベツなどの野菜と一緒に混ぜ、酢コチュジャンの薬味で和えて食べる。主にマナガツオやイカなど臭みの少ない白身魚を和えて食べる。
