Refreshing & Sweet Raw Fish Soup (Mulhoe)
Refreshing & Sweet Raw Fish Soup (Mulhoe)
Revitalize Leftover Sashimi into a Tangy & Sweet Mulhoe Delight
Did you receive fresh sashimi from your hometown via an icebox and find yourself with a little extra? Instead of letting it go to waste or just making another sashimi bowl, why not transform it into a refreshing ‘Mulhoe’? This recipe brings together crisp fruits, crunchy vegetables, and tender sashimi for a dish that’s perfect for any appetite, especially on warmer days. The special broth, enhanced with dongchimi (radish water kimchi) brine, adds a deep, savory flavor, making it a fantastic meal or a delightful accompaniment to drinks.
Mulhoe Ingredients- 1/2 Onion
- 1 Apple
- 1/5 Radish (from Dongchimi, about 100g)
- 1/2 Green Onion
- 1 Korean Hot Pepper (Cheongyang Pepper)
- 200g Leftover Sashimi (e.g., Flatfish, Sea Bream, Rockfish)
Tangy & Sweet Mulhoe Broth Ingredients- 300ml Dongchimi Brine
- 300ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or other liquid sweetener
- 1 Tbsp Maesilcheong (plum extract)
- 1 Tbsp Vinegar
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 2 Tbsp Mirin (rice wine for cooking)
- 300ml Dongchimi Brine
- 300ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or other liquid sweetener
- 1 Tbsp Maesilcheong (plum extract)
- 1 Tbsp Vinegar
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 2 Tbsp Mirin (rice wine for cooking)
Cooking Instructions
Step 1
My mother kindly sent us some fresh sashimi from our hometown, packed in an icebox. It arrived in perfect condition, and we’ve already enjoyed some delicious meals! The fish, featuring flatfish, sea bream, and rockfish, looks beautifully textured and glossy, almost like it’s been perfectly aged.
Step 2
We feasted on the generous sashimi, but thanks to the thick cuts, there was still quite a bit left over. Rather than let it go to waste or make another sashimi bowl, I decided to turn it into a refreshing and tangy ‘Mulhoe’! Today, I’ll show you how to make this delicious dish using leftover sashimi.
Step 3
First, let’s prepare the vegetables and fruits for the Mulhoe. You’ll need half an onion, one apple, about 1/5 of a dongchimi radish, half a green onion, and one Korean hot pepper. Wash everything thoroughly, pat it dry, and then julienne them thinly. Finally, slice the remaining 200g of sashimi into bite-sized pieces.
Step 4
If you have leftover sashimi that you won’t be eating immediately, consider letting it rest in the refrigerator for another day. This aging process can enhance its chewy texture and deepen its flavor, making it even more delicious.
Step 5
Now, let’s prepare the key components for the Mulhoe: the dongchimi radish and its brine. Julienne about 1/5 of a dongchimi radish and set aside 300ml of the brine. This flavorful brine is crucial for the refreshing and deep taste of our Mulhoe.
Step 6
The tangy, well-fermented dongchimi brine is like a secret weapon for this Mulhoe! While it’s great on its own, we’ll enhance it further by adding other seasonings to create a more complex flavor profile.
Step 7
Let’s start seasoning the broth. (Optional: If you are using a soy sauce that is already slightly sweet) Add 1/2 tablespoon of guk-ganjang (soup soy sauce). If you’re using a soy sauce that was simmered with fruits and vegetables, it might add a subtle sweetness that complements the Mulhoe wonderfully.
Step 8
In a bowl, combine the julienned dongchimi radish with the 300ml of dongchimi brine. Add 1 tablespoon of gochujang and stir well until it’s smoothly dissolved.
Step 9
Taste the broth and adjust the seasonings as needed. I found the dongchimi brine quite sour, so I only added about 1/2 tablespoon of vinegar. (Feel free to adjust to your preference!) Now, add 300ml of fresh water to complete a total of 600ml of refreshingly chilled Mulhoe broth.
Step 10
It’s time to assemble the dish! Arrange the julienned onion, apple, dongchimi radish, green onion, and Korean hot pepper attractively in a serving bowl. Top with the sliced sashimi. For an extra chill, add a few ice cubes.
Step 11
This Mulhoe isn’t strictly from a specific region; it’s my own interpretation inspired by a particularly tangy Mulhoe I enjoyed at a restaurant in Gangneung last week. Think of it as our ‘home style’ Mulhoe, adaptable to your own taste!
Step 12
Pour the prepared chilled broth generously over the ingredients in the bowl. While a dongchimi brine base is highly recommended, you can substitute it with store-bought dongchimi broth or even naengmyeon (cold noodle) broth if fresh dongchimi brine isn’t available. However, I still strongly suggest using dongchimi brine for the best flavor.
Step 13
Voila! Your refreshing Mulhoe is ready, featuring fresh sashimi, crisp vegetables, and a tangy, sweet broth. A sprinkle of toasted sesame seeds adds a final touch of nutty aroma.
Step 14
Gently mix everything together before eating. The julienned apple and dongchimi radish provide a delightful crunchy texture with every bite, making the eating experience more enjoyable.
Step 15
The combination of tangy-sweet flavors, the satisfying crunch of the vegetables, and the chewy sashimi is simply superb! The fresh taste fills your mouth and helps you forget the heat. But if it feels like something is missing…
Step 16
Ah, that’s it! (Optional) A splash of soju can elevate the flavors even further, turning it into the perfect drinking snack. Enjoy your refreshing and tangy Mulhoe! Bon appétit!
