Mulhoe (Korean Spicy Chilled Raw Fish Soup)
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The gochujang and vinegar broth goes into the freezer for about an hour and is poured over the bowl while still slushy.
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That keeps everything cold to the last spoonful without a pile of ice cubes thinning the seasoning. Raw flatfish sits on shredded pear, cucumber and cabbage, and with nothing here touching heat, the fish should be sold for raw eating, kept cold, and served the moment the bowl is put together.
Ingredients
Instructions
- 1
Slice the cucumber, pear, and cabbage into very thin matchsticks.
- 2
In a bowl, mix the chili paste, vinegar, sugar, minced garlic, and water thoroughly to make the broth.
- 3
Place the prepared broth in the freezer for about 1 hour until it gets slightly slushy with ice.
- 4
Arrange the sliced cabbage, cucumber, and pear neatly at the bottom of a large bowl.
- 5
Place the fresh raw fish on top of the vegetables, pour the icy broth over it, and garnish with ice cubes.
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