While both Korean raw seafood and Japanese sashimi feature fresh, uncooked fish or shellfish, there are some notable differences:- Presentation:Japanese sashimi is typically presented as thin, delicate slices arranged artfully, often accompanied by shredded daikon radish and shiso leaves. Korean raw seafood (hoe) may be served sliced but often includes a wider variety of seafood types, sometimes cut into thicker pieces or bite-sized chunks, accompanied by vegetables and lettuce for wrapping.- Sauces:Sashimi is traditionally dipped in soy sauce, sometimes with wasabi. Korean raw seafood is commonly enjoyed with chojang – a spicy, sweet, and tangy dipping sauce made from gochujang (red chili paste), vinegar, and sugar – or with sesame oil and salt. These sauces add bold, vibrant flavors, contrasting the subtle sweetness of the raw seafood.