Have you eaten Mulhoe? It’s a Korean spicy raw fish soup.
Raw fish in a soup? Trust me! It’s so good. This is more of a noodle salad than a soup if you use less broth (if that makes it any less intimidating for you to try). If you like ceviche then you would love Mulhoe!
In ep.4, Jin says how he wishes he could make mulhoe at home but it takes a lot of prep work and the grocery stores are often closed by the time he gets off of work. He is right that it takes quite a bit of prep work but it is so worth it. This dish is so refreshing. It’s sweet, spicy and tangy. It makes all of my tastebuds happy 🙂
For this recipe, you need somyeon which are thin noodles made out of wheat. You can find them in most grocery stores.
You will also need fresh fish. You can use any fish. I used flatfish and Jin used rockfish but I imagine it would be delicious with tuna or salmon as well!
And of course, you’ll need some refreshing veggies. Any veggies you would use in a salad, you can use in Mulhoe. Vegetables like onions, tomatoes, cabbage, lettuce, cucumbers and carrots. Use what you have available! No pressure. Food should be enjoyed. It shouldn’t be stressful 🙂
Can’t forget one of the main stars of this dish, chojang! Chojang is a sweet, spicy, and tangy red chili pepper sauce that I’ve made before in ep 3 where I made flatfish sashimi with chojang. You can always buy chojang from your local Korean market but it is so easy to make at home. Give it a try!
One ingredient that you may not have at home is naengmyeon broth. For now, if you don’t have naengmyeon broth, then you can use cold water or buy the store version! Dongchimi (radish water kimchi) works well as a substitute too!
One more tidbit, this dish is best served ice cold. When I say ice cold, I mean ice cold. I recommend freezing the dongchimi or naengmyun broth prior to serving. If not, add some crushed ice to your dish. It is way more satisfying and refreshing when it is icy. The spicy chojang and ice compliment each other deliciously.
- 1 package somen
- 1 sliced onion
- 1 julienned carrot
- 1 julienned cucumber
- 1 head sliced lettuce
- 1 filet fresh fish flatfish, rock fish, tuna, salmon (any works)
- 2-3 tbsp chojang use more if you want more. use less if you want less!
- 1/4 cup frozen naengmyeon broth add more if you want more. If the naengmyeon broth isn't frozen then add ice! If you don't have any, use ice cold water.
- 1-2 tbsp sesame oil
- 1 tsp sesame seeds
- Cook the somen noodles according to package and rinse them thoroughly in cold water.
- Slice the fish into strips.
- Prepare your vegetables and plate them with the noodles. Use as much or as little of the noodles and vegetables as you like.
- Top with chojang (search chojang on my website for the recipe), sesame seeds, sesame oil and frozen naengmyeon broth. If you don't have naengmyeon broth, you can use water or dongchimi. Adjust the amounts of chojang and naengmyeon broth to your taste! If you want it more soupy, add more naengmyeon broth. If you want it more saucey, add more chojang.
- Add ice to keep the dish super cold if the dongchimi isn't cold enough.
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