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Mulhoe Korean

Mulhoe Korean

Mulhoe Korean is a chilled Korean raw fish dish made with thinly sliced fish, crisp vegetables, gochujang, gochugaru, vinegar, garlic, and a refreshing cold broth. It has a spicy, tangy, slightly sweet flavor and is especially refreshing when served ice-cold.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sashimi-grade or appropriately handled raw white fish thinly sliced
  • 1/2 cucumber julienned
  • 1/4 Korean pear julienned
  • 1/4 small onion thinly sliced
  • 1 small carrot julienned
  • 2 cups very cold water
  • 2 tablespoons gochujang
  • 1 tablespoon gochugaru
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar or honey
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • Ice cubes as needed
  • Cooked somyeon noodles or steamed rice optional

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Julienne peeler or vegetable knife
  • Refrigerator
  • Serving bowls

Method
 

  1. Chill the fish: Slice the fish into thin strips and keep it refrigerated while preparing the remaining ingredients.
  2. Prepare the vegetables: Cut the cucumber, Korean pear, carrot, and onion into thin strips so they combine easily with the fish.
  3. Mix the spicy sauce: Whisk together gochujang, gochugaru, rice vinegar, sugar, soy sauce, minced garlic, and sesame oil until smooth.
  4. Thin the broth: Gradually add the very cold water to the sauce, stirring until you have a flavorful, pourable broth.
  5. Chill the broth: Refrigerate the seasoned broth for about 15 minutes so it becomes thoroughly cold.
  6. Assemble the bowl: Add the chilled vegetables and sliced fish to a large serving bowl.
  7. Add the cold broth: Pour the chilled spicy broth over the fish and vegetables.
  8. Finish the mulhoe: Add toasted sesame seeds and a few ice cubes just before serving.
  9. Serve immediately: Enjoy the mulhoe Korean cold, with cooked somyeon noodles or steamed rice if desired.

Notes

Keep everything cold: The refreshing temperature is an important part of mulhoe, so keep the fish refrigerated until assembly.
Balance the broth before adding ice: Taste the broth first. Ice will dilute the seasoning, so the broth should have a clear spicy, tangy flavor before serving.
Choose the fish carefully: Because this recipe uses raw seafood, use fish specifically appropriate for raw consumption and follow safe seafood-handling practices.
Adjust the spice: Add more or less gochugaru according to your preferred heat level without changing the basic sweet-tangy balance.

Summary

This mulhoe Korean recipe combines chilled raw fish, crunchy vegetables, and a spicy-tangy Korean broth for a refreshing seafood meal. Serve it immediately while everything is cold, and add noodles or rice if you want a more filling bowl.