Refreshing Abalone Mulhoe (Cold Raw Seafood Soup)
Refreshing Abalone Mulhoe (Cold Raw Seafood Soup)
How to Make Delicious Abalone Mulhoe Broth at Home
Here’s how to make a refreshing Mulhoe, a Korean cold raw seafood soup, generously topped with fresh abalone. Preparing abalone might seem a bit daunting, but mastering this technique will unlock many delicious abalone dishes for you. A helpful tip for separating the abalone meat from its shell is to use a spoon and twist it gently. If you plan to cook the abalone, briefly blanching it for about a minute before separating makes it much easier. For cleaning the abalone’s innards, using scissors is efficient for removing the beak and esophagus. Mulhoe is a quintessential summer dish that many crave. If you’ve hesitated to make it at home due to complicated broth recipes, worry no more! We’ll show you how to easily create a flavorful Mulhoe broth using readily available cold buckwheat noodle soup (Naengmyeon broth). This recipe includes both a classic gochujang-based broth and a tangy, sweet, and sour hoechujang version. Enjoy a restaurant-quality Abalone Mulhoe in the comfort of your own home!
Abalone Mulhoe Ingredients (Serves 3-4)- 4 fresh abalones (medium-large size, approx. 11 per 1kg)
- 1/2 medium onion
- 5 perilla leaves
- 5 lettuce leaves
- A small piece of carrot
- 1/4 cucumber
Basic Mulhoe Broth (Gochujang Base, Serves 3-4)- 2 packs of store-bought Naengmyeon broth (320g per pack)
- 6 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Maesilcheong (Plum syrup)
- 4 Tbsp Sugar
- 8 Tbsp Apple Cider Vinegar
- 2 Tbsp Lemon Juice
Spicy & Tangy Hoechujang Mulhoe Broth (Per serving, adjust as needed)- 1 pack of store-bought Naengmyeon broth
- 4 Tbsp Hoechujang (Spicy seafood dipping sauce)
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Lemon Juice
- 2 packs of store-bought Naengmyeon broth (320g per pack)
- 6 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Maesilcheong (Plum syrup)
- 4 Tbsp Sugar
- 8 Tbsp Apple Cider Vinegar
- 2 Tbsp Lemon Juice
Spicy & Tangy Hoechujang Mulhoe Broth (Per serving, adjust as needed)- 1 pack of store-bought Naengmyeon broth
- 4 Tbsp Hoechujang (Spicy seafood dipping sauce)
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Lemon Juice
Cooking Instructions
Step 1
Begin by thoroughly cleaning the abalone. Place the abalone in running water and use a cleaning brush or a clean toothbrush to scrub the shells and the meat meticulously, paying attention to the crevices. Ensure all dirt and debris are removed.
Step 2
Observe the difference between the abalone before and after cleaning. The goal is to reveal a clean, white meat. If you plan to use the shells in your cooking, make sure to wash them thoroughly as well.
Step 3
Now, let’s separate the abalone meat from the shell. Insert a spoon between the shell and the meat, near the pointed end, and gently twist or pry to detach it. Be careful not to hurt yourself. If you intend to cook the abalone, briefly blanching it in boiling water for about a minute or steaming it will make separation effortless.
Step 4
Carefully remove the abalone’s innards using scissors. This method ensures a clean removal.
Step 5
It’s crucial to remove the abalone’s beak and esophagus, as they can harbor bacteria. Use scissors to snip around the beak area on both sides. Then, gently pull on the esophagus; it should come out attached.
Step 6
Don’t discard the abalone innards! They are nutritious and flavorful, perfect for making abalone porridge (jeonbokjuk) or other stir-fried and braised dishes. Set them aside for later use.
Step 7
Rinse the abalone meat, now separated from the innards, under clean running water.
Step 8
Make two or three shallow vertical cuts on the top surface of the abalone meat using a sharp knife. These cuts not only make the abalone visually appealing but also help when slicing it thinly, resulting in a more tender texture.
Step 9
Slice the abalone thinly. Thinly sliced abalone absorbs flavors better and provides a pleasant chew.
Step 10
Time to make the Mulhoe broth! In a large bowl, combine 2 packs (640g) of store-bought Naengmyeon broth. Add 6 Tbsp Gochujang, 4 Tbsp Maesilcheong, 4 Tbsp sugar, 8 Tbsp apple cider vinegar, and 2 Tbsp lemon juice. Mix well until everything is incorporated. This broth has a rich gochujang flavor and is enough for 3-4 servings. For an extra refreshing experience, you can freeze the broth and serve it slightly slushy.
Step 11
Prepare the vegetables for your Mulhoe. Thinly slice 1/2 medium onion.
Step 12
Wash and pat dry 5 perilla leaves and 5 lettuce leaves. Roll them up and thinly slice them into shreds. Thinly slice the carrot and cucumber as well. Feel free to adjust the types and quantities of vegetables according to your preference. For a more substantial meal, consider adding cooked noodles like somen or buckwheat noodles.
Step 13
Arrange the sliced vegetables and abalone attractively in a large bowl or a dedicated Mulhoe serving dish. The vibrant colors of the vegetables make the dish visually appealing.
Step 14
I personally enjoy adding some cooked somen noodles, so I’ve included a small portion here. Feel free to add as much somen, cucumber, perilla leaves, or lettuce as you like for a hearty and personalized Mulhoe!
