Mulhoe (Spicy Cold Raw Fish Soup) Recipe

Mulhoe (Spicy Cold Raw Fish Soup): A Taste of Korean Tradition

If you’re looking to explore a delicious and refreshing dish, then Mulhoe is perfect for you! This spicy cold raw fish soup hails from Korea and combines a vibrant mix of fresh seafood with zesty flavors, making it a popular summer delight.

Mulhoe is not just a dish; it’s a part of Korean culinary heritage. Traditionally enjoyed during hot months, it reflects the coastal regions of Korea, where fresh fish was abundant. This dish brings people together, showcasing the rich flavors of the sea and the importance of sharing meals among family and friends. Its unique combination of heat and chill, alongside the stunning presentation, makes it an appealing choice for food lovers and curious eaters alike!

Ingredients

Note: If you can’t find fresh mackerel or flounder, feel free to use any fresh fish available or even shrimp for a different twist!

Step-by-Step Instructions

1. Prepare the Fish: Start by slicing the fresh raw fish into thin pieces. Make sure to use a sharp knife for clean cuts. Set aside.
2. Make the Soup Base: In a large bowl, combine the ice water, chili pepper flakes, vinegar, sesame oil, and minced garlic. Stir well to mix all the flavors together.
3. Add the Fish: Gently add the sliced fish to the bowl and sprinkle some salt to taste. Let it marinate for about 10 minutes to absorb all the flavors.
4. Prepare the Vegetables: While the fish is marinating, chop the green onions, slice the cucumber, and julienne the radish.
5. Assemble the Dish: Once the fish is ready, add the chopped vegetables to the bowl. Mix everything gently.
6. Serve Cold: Pour the mixture into serving bowls and top with additional chili flakes if you like it spicy. Enjoy with a couple of ice cubes for extra chill!

Nutritional Information

Tips and Tricks

• Choose the Right Fish: The fresher the fish, the better the flavor! Always buy from a trusted market.
• Adjust Spiciness: If you’re sensitive to heat, start with less chili pepper and add more to taste.
• Add More Veggies: Feel free to experiment with other vegetables like bell peppers or daikon radish for added crunch.
• Serve Cold: Ensure everything is super cold before serving for the best experience.
• Common Mistakes: Avoid over-marinating the fish, as it can become too salty or mushy.

FAQs

What kind of fish can I use for Mulhoe?

You can use fresh fish like mackerel, flounder, or even shrimp. Just make sure it’s very fresh!

Is Mulhoe spicy?

Yes, Mulhoe has a spicy kick due to the chili pepper flakes, but you can adjust the spice level to your preference.

Can I make Mulhoe with frozen fish?

While fresh is best, you can use frozen fish as long as it is properly thawed and cleaned.

How long can I store Mulhoe?

It’s best eaten fresh, but you can store it in the fridge for up to 1 day. Make sure to keep it cold!

Can I make a vegetarian version of Mulhoe?

Yes! You can replace the fish with tofu or just focus on the vegetables and a flavorful broth.

What can I serve with Mulhoe?

Mulhoe is often enjoyed as a refreshing standalone dish, but you can pair it with rice or seaweed for a complete meal.

How do I know if the fish is fresh?

Look for clear, shiny eyes, a fresh ocean smell, and firm flesh. If it smells strong or has cloudy eyes, it’s not fresh.

Can I make Mulhoe spicier?

Absolutely! Use more chili pepper flakes or add sliced fresh chilies for extra heat.

Is Mulhoe healthy?

Yes! It’s low in calories and high in protein, plus it has lots of vitamins from the vegetables.

Now you’re ready to try making Mulhoe! Enjoy this tasty dish and impress your family and friends with your culinary skills!