Refreshing and Sour Squid Mulhoe
Refreshing and Sour Squid Mulhoe
Cool and Tangy Mulhoe with Frozen Squid Strips: A Perfect Summer Dish
On these humid and hot summer days, nothing beats a refreshing bowl of Mulhoe! This dish, made with frozen squid strips, is incredibly easy to prepare, especially when you have cold noodle soup broth on hand. The combination of fresh seafood, crisp vegetables, and a tangy, slightly sweet broth is incredibly appetizing. It’s the ultimate summer meal to invigorate your body and mind. Don’t miss out on this cooling delight!
Main Ingredients- 500g Frozen Squid Strips
- 1 bunch Perilla Leaves (Kkaennip)
- 1/3 Carrot
- 1/2 Cucumber
- 6 Lettuce Leaves
- 1/6 Cabbage
- Somen Noodles (cooked, for serving) – appropriate amount
Tangy Mulhoe Broth- 1000ml Ready-made Cold Noodle Soup Broth
- 8 Tbsp Vinegar
- 4.5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- A pinch of Sesame Seeds
- 1000ml Ready-made Cold Noodle Soup Broth
- 8 Tbsp Vinegar
- 4.5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Prepare the Mulhoe Broth: Start by taking 1000ml of ready-made cold noodle soup broth. In a bowl, combine the broth with 4.5 Tbsp of gochujang, 8 Tbsp of vinegar, 2 Tbsp of sugar, 4 Tbsp of maesilcheong, and 0.5 Tbsp of minced garlic. Whisk everything together until well combined and smooth, ensuring there are no clumps of gochujang. Pour this mixture into a freezer-safe container and freeze for about 4-5 hours, or until it reaches a slushy, semi-frozen consistency (like shaved ice). Check periodically to ensure it’s freezing nicely.
Step 2
For a clearer broth, you can strain the seasoned broth through a fine-mesh sieve before freezing. This step removes any small particles, resulting in a more refined and visually appealing broth for your Mulhoe.
Step 3
Prepare the Squid: If you are using frozen squid strips, it’s recommended to rinse them first in lightly salted water to remove any ice crystals or impurities. Afterward, rinse them thoroughly 2-3 times under cold running water to eliminate any fishy odor. Drain them well and set aside.
Step 4
Prepare the Vegetables: Wash all the vegetables thoroughly. Thinly slice the carrot, cucumber, and cabbage into matchsticks. Cut the perilla leaves and lettuce into bite-sized pieces. Feel free to adjust the types and quantities of vegetables according to your preference.
Step 5
Assemble the Dish: Arrange the prepared vegetables artfully in a large serving bowl. Place the squid strips in the center of the bowl, on top of the vegetables. The colorful arrangement of vegetables will make the dish look even more appetizing.
Step 6
Serve: Finally, pour the semi-frozen, slushy broth over the squid and vegetables. Sprinkle with sesame seeds for added flavor and visual appeal. For a more substantial meal, serve with cooked somen noodles on the side. Enjoy your incredibly refreshing and delicious Mulhoe!
