How to Make Refreshing Mulhoe (Korean Spicy Cold Raw Fish Soup) in 7 Steps

How to Make Refreshing Mulhoe (Korean Spicy Cold Raw Fish Soup) in 7 Steps

2024. 8. 25. 10:11ㆍ카테고리 없음

Mulhoe, or Korean Spicy Cold Raw Fish Soup, is a refreshing and flavorful dish that is particularly popular during the hot summer months. Made with thin slices of raw fish, crisp vegetables, and a spicy, tangy broth, mulhoe offers a unique and invigorating dining experience. The dish is served cold and combines the freshness of the sea with the bold flavors of gochujang (Korean red chili paste) and vinegar, making it a perfect meal to cool you down on a warm day.

Introduction to Mulhoe

Mulhoe is a traditional Korean dish that originated from coastal regions, where fresh seafood is abundant. The dish typically features raw fish, such as flounder, sea bream, or skate, which is thinly sliced and served in a cold, spicy broth. The broth is made with gochujang, vinegar, and various seasonings, creating a flavor profile that is spicy, tangy, and slightly sweet. Mulhoe is often garnished with an assortment of fresh vegetables like cucumber, radish, and pear, which add crunch and a refreshing contrast to the spicy broth. This dish is not only delicious but also incredibly light and healthy.

Ingredients for Mulhoe (2 Servings)

To prepare mulhoe for two people, you'll need the following ingredients:

Fresh raw fish: 200g, thinly sliced (e.g., flounder, sea bream, or skate)
Cucumber: 1/2, julienned
Korean pear: 1/2, julienned (optional but recommended)
Korean radish: 50g, julienned
Carrot: 1/2, julienned
Green onion: 1 stalk, chopped
Sesame seeds: 1 tsp
Ice cubes: A handful (optional, for extra coldness)

For the Broth:

Gochujang (Korean red chili paste): 2 tbsp
Soy sauce: 1 tbsp
Rice vinegar: 2 tbsp
Sugar: 1 tbsp
Garlic: 2 cloves, minced
Gochugaru (Korean chili flakes): 1 tbsp
Sesame oil: 1 tsp
Cold water: 1/2 cup
Salt: To taste

Step-by-Step Recipe

Step 1: Prepare the Raw Fish

Start by selecting fresh, high-quality raw fish. Thinly slice the fish into bite-sized pieces and set it aside. Keep the fish chilled in the refrigerator while you prepare the other ingredients to ensure it stays fresh.

Step 2: Prepare the Vegetables

Julienne the cucumber, Korean pear, radish, and carrot into thin strips. These vegetables will add crunch and freshness to the dish, balancing out the spiciness of the broth. Chop the green onion and set aside for garnishing.

Step 3: Make the Spicy Broth

In a large mixing bowl, combine the gochujang, soy sauce, rice vinegar, sugar, minced garlic, gochugaru, and sesame oil. Add 1/2 cup of cold water and mix well until the sugar is fully dissolved, and the broth is smooth. Taste the broth and adjust the seasoning with more vinegar or sugar as needed to balance the flavors.

Step 4: Chill the Broth

For an extra refreshing mulhoe, add a handful of ice cubes to the broth and stir until the broth is ice-cold. This step is optional but recommended for the best experience, especially on a hot day.

Step 5: Assemble the Mulhoe

In individual serving bowls, place the sliced raw fish at the bottom. Pour the cold, spicy broth over the fish until it is fully submerged. Top with the julienned cucumber, pear, radish, and carrot. Sprinkle with sesame seeds and chopped green onions.

Step 6: Serve Immediately

Mulhoe is best enjoyed immediately while the fish is still fresh and the broth is cold. If desired, you can serve the mulhoe with a side of steamed rice or a bowl of cold noodles (somyeon) for a more filling meal.

Step 7: Enjoy the Refreshing Flavors

Mix the ingredients gently in the bowl to coat the fish and vegetables evenly with the spicy broth. Each bite should be a combination of tender fish, crunchy vegetables, and a burst of spicy, tangy flavors. Mulhoe is not only a feast for the palate but also a refreshing way to beat the heat.

Tips for Perfect Mulhoe

Use Fresh Fish: The key to delicious mulhoe is the freshness of the fish. Always use sashimi-grade fish for safety and the best flavor.
Adjust the Spice Level: If you prefer a milder broth, reduce the amount of gochujang and gochugaru. For more heat, you can increase these ingredients or add a dash of hot pepper powder.
Serve Extra Cold: Keeping the broth and fish as cold as possible enhances the refreshing quality of the dish. Consider adding ice cubes or chilling the broth before assembling the dish.

Conclusion

Mulhoe is a uniquely refreshing and flavorful Korean dish that brings together the best of seafood and vibrant spices. With its cold, spicy broth and fresh ingredients, it’s the perfect meal for hot weather or whenever you crave something light yet satisfying. By following these seven steps, you can easily prepare authentic mulhoe at home and enjoy a taste of Korean coastal cuisine.

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