Mul Hoe

Name: Mul Hoe
Yield: 3 servings
Cuisine: Korean
Ingredients: 300g sashimi-grade white fish or squid, thinly sliced; Cucumber, pear and carrot, julienned; Lettuce, shredded; 3 tbsp gochujang and 1 tbsp gochugaru; 4 tbsp rice vinegar and 2 tbsp sugar; 1 garlic clove, minced; Ice-cold water or crushed ice; Somyeon noodles (optional)

물회/mool HWEH/

Also known as: Mulhoe, Korean Cold Raw Fish Soup, Mul Hwe

About this dish

A cold, spicy-sweet soup of thinly sliced raw fish with crunchy vegetables in an icy gochujang and vinegar broth.

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Ingredients

🐟300g sashimi-grade white fish or squid, thinly sliced

🥒Cucumber, pear and carrot, julienned

🥬Lettuce, shredded

🌶️3 tbsp gochujang and 1 tbsp gochugaru

🍶4 tbsp rice vinegar and 2 tbsp sugar

🧄1 garlic clove, minced

🧊Ice-cold water or crushed ice

🍜Somyeon noodles (optional)

Method

Serves 3

Mix the gochujang, gochugaru, vinegar, sugar and garlic with cold water and chill until icy.

Arrange the lettuce and vegetables in a large bowl.

Lay the raw fish on top.

Pour over the icy broth and add crushed ice.

Mix and eat at once, adding cooked noodles at the end if you like.

✓ What Makes it Authentic

Mulhoe is a summer favourite of Korea's east coast fishing towns, especially Pohang and Sokcho, often finished with somyeon noodles.

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