Mulhoe Spicy Raw Fish Soup (물회)
물회 (Mulhoe) is a traditional Korean spicy raw fish soup that is perfect for a refreshing and flavorful meal. This dish is popular during the summer months and is known for its light and spicy flavors.
Ingredients
- 1 lb fresh white fish fillets, thinly sliced
- 1 cup Korean radish, julienned
- 1/2 cup onion, thinly sliced
- 1/4 cup green onion, chopped
- 1/4 cup Korean red chili pepper, thinly sliced
- 1/4 cup Korean red chili pepper paste (gochujang)
- 1/4 cup Korean red chili pepper powder (gochugaru)
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 4 cups fish or seafood broth
- Ice cubes
Instructions
- In a large bowl, combine the fish, Korean radish, onion, green onion, and Korean red chili pepper.
- In a separate bowl, mix the Korean red chili pepper paste, Korean red chili pepper powder, garlic, soy sauce, rice vinegar, and sugar to make the seasoning sauce.
- Bring the fish or seafood broth to a boil in a pot.
- Add the seasoning sauce to the boiling broth and stir well.
- Pour the hot broth over the fish and vegetable mixture in the bowl.
- Add ice cubes to the soup to chill it quickly.
- Serve the Mulhoe in individual bowls and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 5 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large bowl Pot Knife Cutting board Bowls for serving
Tools
Mixing spoon Measuring cups and spoons
Serving suggestions
Serve the Mulhoe with a side of steamed rice and kimchi for a complete meal.
Tips & tricks
For the best flavor, use the freshest fish available and adjust the spiciness according to your preference.
Cost
$20