Mulhoe || Cold Raw Fish Soup, 水拌生鱼片, 水拌生魚片, 刺身入り冷やしスープ, 물회

Mulhoe is a refreshing and spicy Korean dish that features raw fish, vegetables, and a tangy sauce. It’s a popular summer dish in Korea, perfect for cooling down on a hot day.

Key Ingredients:

Raw fish: Commonly used fish include flounder, mackerel, or sea bream.
Vegetables: Cucumber, radish, and perilla leaves are common additions.
Sauce: A spicy and tangy sauce made with gochujang (Korean chili paste), soy sauce, vinegar, and sugar.

How to Make Mulhoe:

Prepare the Fish: Slice the raw fish thinly.
Prepare the Vegetables: Thinly slice the cucumber, radish, and perilla leaves.
Make the Sauce: Mix gochujang, soy sauce, vinegar, sugar, and garlic to create a flavorful sauce.
Assemble the Dish: Arrange the fish and vegetables in a bowl. Pour the sauce over the ingredients.
Serve: Serve immediately with a side of noodles or rice.

Tips for Enjoying Mulhoe:

Freshness: Use the freshest seafood possible.
Balance of Flavors: Adjust the amount of gochujang and vinegar to your desired level of spiciness and tanginess.
Noodles or Rice: Adding noodles or rice to the dish can make it a more substantial meal.
Summer Delicacy: Mulhoe is best enjoyed during the summer months.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)

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