Mulhoe (Korean Cold Raw Fish Soup)
Mulhoe recipe – the perfect dish to enjoy cool and cleanly on hot summer days when you have no appetite!
Ingredients
Main ingredients
- Flatfish sashimi (or seasonal fresh fish) 120 g
- Radish 40 g
- Cucumber 30 g
- Lettuce 10 g
- Perilla leaves 5 g
- Pear 30 g
- Store-bought cold noodle broth 300 ml
Seasonings/Sauce
- Gochujang (Korean red chili paste) 2.25 큰술
- Red pepper powder 1 큰술
- Vinegar 4 큰술
- Oligosaccharide syrup 1 큰술
- Minced garlic 0.25 큰술
- Sesame oil 0.25 티스푼
- Sesame seeds 1 티스푼
Nutrition summary
Carbohydrates
28 g
35%
Protein
38 g
48%
Fat
6 g
17%
Cooking steps
-
1
Place the cold noodle broth in the freezer about 1 hour before cooking to partially freeze and slush.
-
2
Cut radish, cucumber, and pear into thin strips about 0.3cm thick. Slice lettuce and perilla leaves into bite-sized pieces and remove excess moisture.
-
3
In a bowl, add 1.5 tablespoons gochujang, 2 tablespoons vinegar, and the rest of the seasoning ingredients. Mix thoroughly until the sugar dissolves and let it rest to develop flavor.
-
4
Stir the prepared cold, slushy broth together with the mixed sauce and adjust the final flavor and concentration.
-
5
Lay the sliced vegetables at the bottom of the bowl, generously place the raw fish slices on top, then slowly pour the prepared broth around the edges.
-
6
Finish by sprinkling sesame seeds and drizzling sesame oil for a nutty aroma.
