Refreshing Squid Cold Soup (Mulhwe)
Squid Mulhwe! A Taste You Won’t Want to Miss!
A delightful and refreshing Korean cold soup, perfect for a hot day! This recipe features tender squid, a variety of crisp vegetables, and a zesty, flavorful broth. It’s a fantastic way to awaken your appetite with its bright, cool, and savory notes. Crafted by the creative minds at ‘EveryRecipe’ and ‘MangeRecipe’, this dish promises a truly satisfying culinary experience.
Main Ingredients- 1 Squid (approx. 200-250g), fresh
- 1/2 Cucumber
- 2 Chili peppers (e.g., Korean green chili or red chili)
- 3 Fresh Perilla leaves (깻잎)
- 2 Lettuce leaves
- 1/2 Onion
Refreshing Broth Ingredients- 3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Minced garlic
- 3 Tbsp Vinegar
- Pinch of Salt (to taste)
- 1/2 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 3 Cups Water (approx. 600ml)
- 3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Minced garlic
- 3 Tbsp Vinegar
- Pinch of Salt (to taste)
- 1/2 Tbsp Sugar
- 1/2 Tbsp Sesame oil
- 3 Cups Water (approx. 600ml)
Cooking Instructions
Step 1
Prepare the fresh squid by cleaning it thoroughly. Briefly blanch it in boiling water for about 1 minute; overcooking will make it tough. Immediately plunge the blanched squid into ice-cold water to stop the cooking process and maintain its crisp texture. Once completely cooled, slice it into thin strips for serving.
Step 2
To create the flavorful broth, combine the doenjang, gochugaru, minced garlic, vinegar, sugar, sesame oil, salt, and water in a bowl. Whisk until well combined and smooth. For an extra-chilled and refreshing experience, pour this mixture into a freezer-safe container and freeze for approximately 2 hours until partially set. This chilled broth is key to a delicious mulhwe.
Step 3
Prepare the fresh vegetables. Slice the chili peppers thinly on the diagonal, removing seeds if desired. Wash the cucumber, halve it, scoop out the seeds, and then slice it thinly. Wash and finely shred the perilla leaves and lettuce. Thinly slicing the vegetables ensures they blend well with the other ingredients.
Step 4
Slice the cooled, blanched squid into thin strips, similar in thickness to the prepared vegetables. This ensures a pleasant chewiness in every bite.
Step 5
Thinly slice the onion. To mellow its pungent flavor and enhance its sweetness, soak the sliced onion in cold water for about 10 minutes. Drain thoroughly before adding to the dish.
Step 6
Arrange the prepared cucumber, perilla leaves, lettuce, and onion in a wide, shallow bowl. Artfully pile the sliced squid in the center on top of the vegetables. Presentation is key here; aim for a visually appealing arrangement.
Step 7
Finally, pour the chilled, partially frozen broth over the ingredients in the bowl. Serve immediately and enjoy this vibrant and cooling Squid Mulhwe. The combination of the icy broth, crisp vegetables, and tender squid is incredibly satisfying. You can add a few ice cubes for extra chill if desired.
