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Mulhoe (Korean Chilled Raw Fish Soup)

Name: Mulhoe (Korean Chilled Raw Fish Soup)
Total time: 20 min
Yield: Serves 2
Ingredients: Cucumber 1/2; Carrot A little; Cabbage 2 handfuls; Seafood To taste; Ice A little; Gochujang (red chili paste) 3 tbsp; Red pepper flakes 3 tbsp; Vinegar 12 tbsp; Sugar 2 tbsp; Salt 1/2 tbsp; Green plum syrup 3 tbsp; Water 250ml; Lemon-lime soda 500ml; Toasted sesame salt 4 tbsp; Sesame oil 1/2 tbsp

On a hot summer day, enjoy a refreshing sweet-and-sour mulhoe (Korean cold raw fish soup) at home. Just top it with your favorite seafood and it's ready.

ServingsServes 2

Cook timeUnder 20 min

DifficultyBeginner

Ingredients

Main

Cucumber1/2
CarrotA little
Cabbage2 handfuls
SeafoodTo taste
IceA little

Sauce & Seasoning

Gochujang (red chili paste)3 tbsp
Red pepper flakes3 tbsp
Vinegar12 tbsp
Sugar2 tbsp
Salt1/2 tbsp
Green plum syrup3 tbsp
Water250ml
Lemon-lime soda500ml
Toasted sesame salt4 tbsp
Sesame oil1/2 tbsp

Directions

1
Julienne the vegetables as thinly as possible.
2
Clean and prepare the seafood.
3
Combine the gochujang, red pepper flakes, vinegar, sugar, salt, plum syrup, water, lemon-lime soda, sesame salt, and sesame oil, and mix well to make the broth.
4
Place the prepared seafood on top of the julienned vegetables, pour over the broth, and float some ice to finish.

Tips

Depending on what you top it with — abalone, squid, flounder, and more — you can enjoy all kinds of mulhoe.

#Korean#Seafood#Summer