Refreshing Korean Cold Raw Fish Soup (Mulhoe)
Beat the Heat with this Refreshing Mulhoe Recipe!
A perfect dish for hot summer days when your appetite wanes. This refreshing cold soup is ideal as a cool appetizer for my husband who easily gets hot, or as a simple, satisfying one-bowl meal. It features fresh seafood and crisp vegetables, bursting with flavor, all brought together by a tangy and sweet sauce that will chase away the heat.
Main Ingredients- 2 fresh squid
- 1/2 cucumber
- 1/4 head of cabbage
- 1/2 carrot
- 1 pear
Mulhoe Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, let’s prepare the Mulhoe sauce. Measure out 1 tablespoon of gochujang, 1 tablespoon of minced garlic, 1 tablespoon of sugar, and 1 tablespoon of vinegar. This ratio is key to achieving the perfect sweet and tangy flavor for your Mulhoe.
Step 2
Combine the gochujang, minced garlic, sugar, and vinegar in a bowl. Whisk them together thoroughly until smooth and well combined. A well-blended sauce will evenly coat the ingredients, resulting in a more delicious Mulhoe.
Step 3
While the sauce is being prepared, let’s get the vegetables ready. Wash the carrot, cucumber, and cabbage thoroughly. Then, thinly slice them into julienne strips. For an extra boost of flavor and texture, consider adding bean sprouts or Korean green chili peppers.
Step 4
Gently blanch the fresh squid in boiling water for a minute or two, until just cooked. Let it cool slightly, then slice it into long, bite-sized pieces. Peel the pear, remove the core, and slice it into thin julienne strips, similar to the squid.
Step 5
Now, it’s time to bring all the ingredients together. In a large mixing bowl, combine the julienned carrot, cucumber, cabbage, pear, and the blanched, sliced squid.
Step 6
Pour the prepared, flavorful Mulhoe sauce evenly over the combined ingredients in the bowl. Gently toss everything together to ensure the sauce coats all the components well.
Step 7
Finally, add a generous amount of crushed ice to the bowl. Pour in about 1 to 2 cups of cold water (adjust according to your preference). As the ice melts, it will further chill the Mulhoe and enhance the broth’s flavor.
Step 8
Voila! Your incredibly refreshing Mulhoe is ready! While it’s delicious as is, you can also serve it with boiled noodles to mix in, or enjoy it over rice for a hearty meal. Perfect for beating the summer heat!
