Refreshing Spicy Mulhoe Broth
Quick answer
Refreshing Spicy Mulhoe Broth is a Korean cold soup base for raw fish dishes.
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
Key ingredients
Core cooking flow
- 1 Put 4 tablespoons gochujang, 2 tablespoons gochugaru, 4 tablespoons sugar, a...
- 2 Add 6 tablespoons vinegar and 2 tablespoons plum syrup a little at a time while loosening the paste.
- 3 Pour in 400 ml water first and stir until the broth becomes evenly loose and pourable.
Refreshing Spicy Mulhoe Broth is a Korean cold soup base for raw fish dishes. This recipe combines red pepper paste, red pepper powder, vinegar, sugar, plum syrup, and minced garlic. The mixture of six tablespoons of vinegar and two of plum syrup provides a double acidity that blocks fishy notes from seafood. Adding one hundred milliliters of lemon-lime soda introduces carbonation that lifts a bright, airy note in the broth. Alternatively, using pear juice instead of soda offers a sophisticated sweetness. To prepare, mix the paste first to remove dry pockets, stir in water, and add the soda last to preserve carbonation. Chill the broth for at least two hours or ferment it for a day to deepen the flavor. Serving it semi-frozen as a slushy lets the ice dilute the seasoning gradually as sashimi thaws.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Step
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.
- 3Step
Pour in 400 ml water first and stir until the broth becomes evenly loose and pourable.
Add 100 ml lemon-lime soda last, then stir gently so the carbonation does not disappear too quickly.
- 4Season
Season with 1 tablespoon liquid seasoning or soup soy sauce.
Taste a spoonful; if it is too strong, add a little water, and if it tastes flat, adjust with small amounts of vinegar or sugar.
- 5Step
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.
- 6Season
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.
After the steps
Pick a recipe that fits this dish.
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