Refreshing and Sweet-Sour Squid Mulhoe (Cold Raw Fish Soup)
Make a delicious and refreshing Mulhoe with squid, which is in season right now.
Let’s make super simple squid Mulhoe with squid that is in season these days. It’s made easily using dongchimi broth available at the supermarket, but it tastes exactly like the sweet and sour Mulhoe you get at restaurants.
Main Ingredients
- 1 squid body
- Pinch of salt (for blanching squid)
- A splash of soju (for blanching squid)
- 1 packet of commercial dongchimi broth (or naengmyeon broth)
- 1/2 cucumber
- 3-4 green onions
- 1 cheongyang chili pepper (optional, adjust to taste)
Cooking Instructions
Step 1
Prepare one squid body. In boiling water, add a pinch of salt and a splash of soju. Blanch the squid for just 1-2 minutes; overcooking can make it tough. While the squid skin is nutritious, you can peel it after blanching if you prefer a cleaner look. (If using very fresh squid, you can leave the skin on.) Rinse the blanched squid under cold water and drain thoroughly to remove excess moisture. Then, slice it thinly into bite-sized pieces. Feel free to use any vegetables you have in your refrigerator. Julienne the cucumber, removing the seeds. Finely chop the green onions and cheongyang chili pepper. (For example, baby bok choy was also used in the picture.)
Step 2
The key to delicious squid Mulhoe is the broth! Nowadays, there are many excellent commercially available dongchimi broths or naengmyeon broths that make preparation incredibly easy. Using these store-bought broths, which cost around 1000 won, you can achieve a deep, refreshing Mulhoe flavor comparable to what you’d find in a restaurant.
Step 3
In the packet of dongchimi broth, combine all the seasoning ingredients for the Mulhoe. Add 1 Tbsp gochujang, 1/2 Tbsp sugar, 1/2 tsp minced garlic, 2 Tbsp vinegar, a pinch of gochugaru, a little sesame oil, and a little sesame seeds. Stir well to ensure the gochujang dissolves completely without clumps. If you desire a clearer broth, you can strain the gochujang through a sieve before mixing. Adjust the amount of vinegar and sugar to your preferred level of sourness and sweetness.
Step 4
Now it’s time to assemble the dish attractively. Spread the julienned cucumber and any other prepared vegetables (e.g., baby bok choy) on the bottom of a wide bowl. Arrange the thinly sliced squid attractively on top of the vegetables.
Step 5
Pour the refreshing Mulhoe broth you’ve prepared over the ingredients. Ensure the broth generously covers the squid and vegetables.
Step 6
Finally, garnish with the chopped green onions and cheongyang chili pepper. Sprinkle sesame seeds for added nuttiness. For an extra refreshing experience, add a few ice cubes. Your perfect squid Mulhoe is ready! Doesn’t the vibrant color look appetizing? The taste is truly outstanding, almost identical to Mulhoe served at restaurants. While Mulhoe made with fresh raw squid is arguably sweeter, this version made with blanched squid is still incredibly delicious.
Step 7
Take a generous bite, combining the squid and fresh vegetables. The burst of refreshing, sweet-and-sour flavor along with the crisp texture of the vegetables is truly delightful. The squid is especially sweet and savory, with a wonderfully chewy and springy texture, likely because it’s in season. With such delicious food, a little soju on the side is the perfect accompaniment!
Step 8
The Mulhoe is so delicious that eating it plain feels almost insufficient. The tangy broth pairs wonderfully with noodles, so we highly recommend serving it with separate somen noodles. Adding somen to the Mulhoe broth creates another delightful variation.
Step 9
Combining chewy somen noodles with fresh squid and crisp vegetables makes for an absolutely fantastic experience. The refreshing and cooling sensation in your mouth is so vivid that it still makes my mouth water.
Step 10
It feels like the day’s fatigue is completely washed away by the refreshing, sweet-and-sour taste of the Mulhoe. The refreshing sensation, which cleanses the palate, makes you feel alive. You’ll surely be captivated after just one taste!
Step 11
Unable to resist the temptation of the flavorful broth, I ended up adding rice to it. Koreans truly cannot resist mixing rice with broth! Since the seasoned broth was too good to waste, I mixed in rice, completing a hearty and wonderful meal.
Step 12
The refreshing, sour, and sweet flavors of the dongchimi broth permeate the rice, leading to overeating and even overdrinking – it’s that addictive! I completely cleared the bowl, savoring every last bit. This dish truly highlights the importance of seasonal ingredients. Now is the perfect time for squid; it’s affordable yet incredibly sweet and savory. I highly recommend buying a few squids to enjoy as refreshing Mulhoe, spicy stir-fries, or savory pancakes!
