Hangari Mulhoe || A Refreshing and Vibrant Cold Raw Fish Soup Served in an Earthenware Jar, 항아리물회 Leave a comment

Hangari Mulhoe (항아리물회) is a spectacular and refreshing Korean cold raw fish soup (mulhoe, 물회) that is distinctively served in a large earthenware jar (hangari, 항아리). This communal dish is a feast for the eyes and the palate, featuring a generous assortment of thinly sliced fresh raw seafood, a colorful array of crisp vegetables, and a vibrant, spicy, sweet, and tangy icy broth. The presentation in the traditional earthenware jar not only keeps the soup refreshingly cold but also adds a rustic and communal element to the dining experience. Hangari Mulhoe is a popular choice, especially during the hot summer months, offering a revitalizing and flavorful taste of the sea.

The Unique Serving Method: The Earthenware Jar (Hangari)

The “hangari” is a large earthenware jar or pot, traditionally used in Korea for storage and fermentation. Serving Mulhoe in this vessel is a key characteristic of this variation. The thick earthenware helps to maintain the soup’s icy temperature for an extended period, making it perfect for sharing, as everyone can easily scoop out portions while the rest of the soup remains chilled. The large size also signifies the generous and communal nature of the dish, often intended for groups of two or more.

The Key Ingredients: Fresh Raw Seafood and Crisp Vegetables

Hangari Mulhoe boasts a delightful combination of fresh raw seafood and crisp vegetables:

• Fresh Raw Seafood (Sengseon Hoe, 생선회): A variety of seasonal raw fish is typically used, such as:
  • Flounder or Sea Bream (Gwang-eo or Domi, 광어 or 도미): Offering a delicate and slightly sweet flavor with a firm texture.
  • Sea Squirt (Meongge, 멍게): Providing a unique, slightly bitter, and briny taste with a chewy texture.
  • Abalone (Jeonbok, 전복): Offering a firm and slightly sweet flavor.
  • Sea Cucumber (Haesam, 해삼): Known for its chewy and slightly crunchy texture with a mild oceanic taste.
  • Conch (So-ra, 소라): Providing a firm and slightly sweet flavor. The selection of seafood depends on freshness and availability, showcasing the best of the local catch.
• Crisp Vegetables: A colorful mix of thinly sliced vegetables adds freshness, texture, and visual appeal:
  • Cucumber (Oi, 오이): Offers a refreshing and cool crunch.
  • Carrots (Danggeun, 당근): Provide a touch of sweetness and color.
  • Radish (Moo, 무): Adds a crisp texture and mild flavor.
  • Lettuce (Sangchu, 상추): Offers a leafy freshness.
  • Seaweed (Gim or Miyeok, 김 or 미역): Contributes a briny and umami flavor with a unique texture.
  • Thinly Sliced Pear or Apple (Bae or Sagwa, 배 or 사과): Adds a refreshing sweetness and crispness.
  • Sesame Leaves (Kkaennip, 깻잎): Provide a distinctive peppery and aromatic note.

The Vibrant, Spicy, Sweet, and Tangy Icy Broth

The broth is the soul of Mulhoe, and in Hangari Mulhoe, it’s typically abundant, icy cold, and bursting with flavor. The exact recipe varies, but common elements include:

• Gochujang (고추장): Korean chili paste, providing a savory and moderately spicy base with a hint of sweetness.
• Vinegar (Sikcho, 식초): Adds a refreshing tanginess.
• Sugar or Other Sweetener (Seoltang or Oligodang, 설탕 or 올리고당): Balances the spiciness and acidity with sweetness.
• Minced Garlic (Maneul, 마늘): Contributes a pungent and savory note.
• Grated Ginger (Senggang, 생강): Adds a warm and slightly spicy aroma.
• Sesame Oil (Chamgireum, 참기름): Lends a nutty and fragrant aroma.
• Water and Ice: Creates the signature cold and refreshing quality of the soup. Sometimes, chilled 육수 (yuksu, meat or anchovy broth) is used as a base.

The broth is a complex interplay of spicy, sweet, and tangy flavors, perfectly complementing the fresh seafood and vegetables.

Flavor Profile: Refreshing, Spicy, Sweet, Tangy, and Briny

Hangari Mulhoe offers a vibrant and multi-layered flavor profile:

• Refreshing and Icy Cold: The chilled broth provides an immediate sense of refreshment.
• Spicy Kick: The gochujang and chili create a noticeable heat.
• Sweet Undertones: Sugar or fruit adds a pleasant sweetness.
• Tangy Brightness: Vinegar provides a zesty and refreshing edge.
• Oceanic Brininess: The fresh raw seafood contributes its natural salty and sea-like flavor.
• Earthy and Fresh Notes: The various vegetables add their unique flavors and aromas.

Textural Harmony: Tender, Firm, Chewy, and Crisp

The dish offers a delightful combination of textures: the tender and sometimes chewy raw seafood, the crisp and crunchy vegetables, and the smooth, icy broth. Each bite provides a different textural sensation, making it a dynamic and satisfying eating experience.

Regional Significance

Mulhoe is a popular dish along the coastal regions of Korea, where fresh seafood is abundant. Hangari Mulhoe, with its large serving size and traditional earthenware presentation, is often a specialty of certain coastal areas, particularly those known for their fresh catches and communal dining traditions.

How It’s Typically Enjoyed

Hangari Mulhoe is a communal dish meant for sharing. It is served cold in the large earthenware jar, and diners use ladles or individual bowls to serve themselves. It is typically enjoyed as a refreshing main course, especially during warmer weather. Common ways to enhance the experience include:

• Mixing Thoroughly: Before eating, diners often stir the ingredients in their bowl to ensure all the flavors and textures are well combined with the icy broth.
• Adding Noodles (Somen or Kalguksu): Often, thin wheat noodles (somen) or knife-cut noodles (kalguksu) are added to the remaining broth after most of the seafood and vegetables have been eaten, making for a satisfying and flavorful noodle course.
• Eating with Banchan: Simple Korean side dishes, such as kimchi and pickled vegetables, may be served alongside.
• Enjoying with Drinks: Cold soju or beer are popular accompaniments, especially given the spicy and refreshing nature of the dish.

In conclusion, Hangari Mulhoe is a visually stunning and incredibly refreshing Korean cold raw fish soup served in a traditional earthenware jar. Its generous portion, vibrant flavors, diverse textures, and communal serving style make it a unique and highly enjoyable culinary experience, especially perfect for beating the summer heat with a taste of the fresh Korean coast.nce.

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