📝 About This Recipe
Originating from the vibrant fishing villages of Korea's eastern coast, Mul-hoe is the ultimate summer restorative, blending pristine raw seafood with a bracing, slushy spicy broth. This dish offers a masterful balance of 'sweet-sour-spicy' flavors that awaken the palate while the icy temperature provides instant relief from the heat. It is a textural symphony of crisp seasonal vegetables and buttery, fresh-off-the-boat white fish that captures the very essence of the sea.
🥗 Ingredients
The Seafood
- 300 grams Firm White Fish Fillet (Flounder, sea bass, or snapper; sushi-grade, sliced into thin strips)
- 100 grams Small Octopus or Squid (Blanched quickly and thinly sliced)
- 50 grams Sea Urchin or Sea Sea Squirt (Optional, for an extra burst of oceanic flavor)
The Spicy Slushy Broth
- 4 tablespoons Korean Chili Paste (Gochujang)
- 2 tablespoons Korean Chili Flakes (Gochugaru) (Fine powder preferred for a smoother texture)
- 1/2 cup Rice Vinegar (Adjust to desired tanginess)
- 3 tablespoons Sugar (Or plum syrup for more depth)
- 1 tablespoon Minced Garlic (Freshly crushed)
- 1 teaspoon Ginger Juice (Squeezed from grated ginger)
- 3 cups Anchovy or Kelp Broth (Chilled completely; can substitute with water)
- 1 tablespoon Lemon Juice (For a bright citrus finish)
Vegetables & Garnish
- 1/2 Korean Pear (Peeled and julienned into matchsticks)
- 1/2 Cucumber (Julienned)
- 1 cup Cabbage (Finely shredded)
- 1/4 Red Onion (Paper-thinly sliced)
- 5-6 pieces Perilla Leaves (Thinly sliced into ribbons)
- 1 tablespoon Toasted Sesame Seeds (Crushed slightly)
- 1 teaspoon Toasted Sesame Oil (For a nutty aroma)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Gochujang, Gochugaru, rice vinegar, sugar, minced garlic, ginger juice, and lemon juice until the sugar is fully dissolved and the paste is smooth.
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2
Slowly pour the chilled anchovy or kelp broth into the spicy paste mixture, whisking constantly to ensure the base is well incorporated. Taste and adjust seasoning; it should be bold, tangy, and slightly sweet.
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3
For the authentic 'slushy' experience, pour the broth into a shallow container and place it in the freezer for 1-2 hours. Scrape with a fork every 30 minutes to create ice crystals.
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4
Prepare the vegetables: shred the cabbage, julienne the cucumber and Korean pear, and slice the onion and perilla leaves. Keep them in the refrigerator until the very last moment to maintain crunch.
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5
Pat the sushi-grade fish dry with paper towels. Slice into bite-sized strips (about 0.5cm thick). If using squid or octopus, ensure they are blanched, cooled in ice water, and sliced thinly.
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6
In a deep, chilled serving bowl, create a generous bed of the shredded cabbage, cucumber, and red onion.
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7
Arrange the julienned Korean pear on top of the vegetables. The pear provides a essential sweetness that balances the heat of the broth.
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8
Place the sliced raw fish and any additional seafood (squid, sea urchin) neatly in the center of the bowl over the vegetables.
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9
Remove the spicy broth from the freezer. It should be at a slushy consistency. Carefully pour or ladle the slushy broth around the edges of the fish so the presentation remains clean.
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10
Top the dish with the sliced perilla leaves, a sprinkle of toasted sesame seeds, and a tiny drizzle of sesame oil.
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11
Serve immediately while the broth is still icy. Instruct diners to mix the ingredients thoroughly just before eating.
💡 Chef's Tips
Use the freshest, sushi-grade fish available; talk to your fishmonger to ensure it is suitable for raw consumption. If you are short on time, use regular ice cubes made of broth instead of freezing the liquid into a slush. Korean pear is vital for authenticity as its water content and sweetness act as a natural tenderizer and flavor balancer. Don't skip the perilla leaves; their unique minty, anise-like flavor is what gives Mul-hoe its signature coastal aroma. Adjust the Gochugaru amount based on your spice tolerance; fine powder yields a cleaner broth than coarse flakes.
🍽️ Serving Suggestions
Serve with a side of cold somyeon (thin wheat noodles) to mix into the leftover spicy broth. A bowl of warm steamed white rice is also traditional; the contrast between hot rice and icy soup is surprisingly delicious. Pair with a chilled glass of Soju or a light, crisp Korean lager to complement the spicy notes. Serve with simple side dishes like pickled radish (danmuji) or sweetened black beans (kongjaban). Offer extra vinegar and sugar on the side so guests can customize the 'tang' to their liking.