Refreshing Spicy Mulhoe Broth
Quick answer
A golden ratio recipe for a refreshing, spicy, and sweet-and-sour Mulhoe broth.
- Mulhoe-yuksu uses vinegar and plum syrup to balance the spicy acidity of this fish broth.
- Six tbsp vinegar plus plum syrup create double acidity blocking fishy notes
Key ingredients
Core cooking flow
- 1 In a large bowl, combine red pepper paste, red pepper powder, sugar, and minced garlic.
- 2 Add vinegar and plum syrup, stirring well until the sugar is completely dissolved.
- 3 Pour in water and lemon-lime soda, then season with soup soy sauce and mix thoroughly.
A golden ratio recipe for a refreshing, spicy, and sweet-and-sour Mulhoe broth.
What Makes This Special
- Mulhoe-yuksu uses vinegar and plum syrup to balance the spicy acidity of this fish broth.
- Six tbsp vinegar plus plum syrup create double acidity blocking fishy notes
- 100 ml cider adds carbonation that lifts a bright, airy note in the broth
- Serving semi-frozen lets the ice dilute the broth gradually as sashimi thaws
Instructions
- 1
In a large bowl, combine red pepper paste, red pepper powder, sugar, and minced garlic.
- 2
Add vinegar and plum syrup, stirring well until the sugar is completely dissolved.
- 3
Pour in water and lemon-lime soda, then season with soup soy sauce and mix thoroughly.
- 4
Place the finished broth in the freezer for 1-2 hours to create a slushy texture.
- 5
Pour the cold broth over prepared raw fish and vegetables, then garnish with sesame seeds.
Tips
Nutrition (per serving)
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