Refreshing Spicy Mulhoe Broth
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
This is just the broth for mulhoe, Korean raw fish in an icy, spicy soup, made on its own ahead of time.
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Six tablespoons of vinegar and some plum syrup go into the gochujang base, and the 100ml of soda is stirred in last and slowly so the fizz survives. It can rest in the fridge for a day, then move to the freezer an hour or two before serving to turn slushy.
Ingredients
Instructions
- 1
Put 4 tablespoons gochujang, 2 tablespoons gochugaru, 4 tablespoons sugar, and 1 tablespoon minced garlic in a large bowl.
Mix the thick paste first so no dry pepper powder or sugar pockets remain.
- 2
Add 6 tablespoons vinegar and 2 tablespoons plum syrup a little at a time while loosening the paste.
If you see lumps, press them against the bowl with a spoon and stir for about 1 minute more.
- 3
Pour in 400 ml water and stir until the broth becomes evenly loose and pourable.
- 4
Add 1 tablespoon of seasoning sauce or soup soy sauce and stir from the bottom to combine the seasonings and water evenly.
Add 100 ml lemon-lime soda last, then stir gently so the carbonation does not disappear too quickly.
- 5
Transfer the broth to a sealed container and chill it for at least 2 hours.
For deeper flavor, refrigerate it for one day; for a slushy texture, freeze it for 1 to 2 hours before serving.
- 6
Just before eating, pour the cold broth over the prepared raw fish and vegetables.
Sprinkle with 1 tablespoon toasted sesame seeds, and if seasoning has settled on the bottom, stir once before ladling.
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