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How your Korean sashimi dinner gets there: From sea to tank to plate

How your Korean sashimi dinner gets there: From sea to tank to plate

Outside of Seoul, Los Angeles is one of the best places in the world to eat Korean sashimi. As with the Japanese style, this involves a parade of raw sliced fish, often of different varieties, the utterly fresh fish accompanied by various Korean dipping sauces. However, unlike most Japanese sushi, Korean sashimi prizes live fish — swimming in restaurant tanks often just moments before it arrives at your table.

“We like it fresh, right when that rigor mortis hits,” says chef Deuki Hong, who co-wrote with Matt Rodbard the recently published cookbook “Koreatown: A Cookbook,” of Korean live sashimi. “The flesh kind of firms up — it’s got...

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