Mulhoe (Korean Spicy Chilled Raw Fish Soup)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Fresh raw fish and crunchy vegetables served in a tangy, sweet, and spicy ice-cold broth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice the cucumber, pear, and cabbage into very thin matchsticks.
- 2Season
In a bowl, mix the chili paste, vinegar, sugar, minced garlic, and water thoroughly to make the broth.
- 3Prep
Place the prepared broth in the freezer for about 1 hour until it gets slightly slushy with ice.
- 4Prep
Arrange the sliced cabbage, cucumber, and pear neatly at the bottom of a large bowl.
- 5Finish
Place the fresh raw fish on top of the vegetables, pour the icy broth over it, and garnish with ice cubes.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tangy, sweet, and spicy ice-cold slush broth
- Finish cue
- Place the fresh raw fish on top of the vegetables, pour the icy broth over it, and garnish with ice cubes.
- Storage and reheating
- Freezing the broth until slushy prevents it from getting diluted quickly and keeps it cold to the end.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
20min, 10 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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