MULHOE

Japan has Sushi, Peru has Ceviche…. Korea has????

Mulhoe!

Mulhoe is raw spicy seafood soup (?) that is served cold. The literal meaning is “seafood in water”. It is usually made with squid, seasonal raw fish served in icy bath of spicy broth. Mulhoe consists of the freshest of seafood in a bright and refreshing soup. For me, it´s like sashimi version of Bibim Nangmyeon. So this time I made the squid like noodles. I think that was a quite brilliant idea.

INGREDIENTS

• 2oog seasonal fresh fish (sashimi quality)

• 1 squid (medium)

• 1/4 cucumber

• 2 chili peppers (red, green)

• 50g cabbage or lettuce (thinly sliced)

• 1 tsp roasted sesame seeds

  Additionally Ikura, masago (fish roe), perilla leaves and crushed ice

SAUCE

• 4 Tbsp gochujang (Korean chili paste)

• 1 Tbsp gochukaru (Korean chili flakes)

• 3 Tbsp sugar

• 2 tsp Myeolchi aekjeot (or fish sauce)

• 8 Tbsp vinegar

• 200 ml pureed Asian pear (or bosc pear)

• 1 tsp minced garlic

  INSTRUCTION

• Mix sauce ingredients and refrigerate.

• Slice or julienne cucumber and thinly slice cabbage.

• Clean the squid and remove guts and bones. Score digonaly (can be skipped)

• Blanch it very shortly like 1 or 2 minutes (do not blanch too long it will be gooey) and rince in cold water.

• Thinly slice (5mm) the squid so it become like noodles. Cut the fish into small size (thick julienne)

• Transfer seafood in the sauce, top the sliced vegetables and maybe ikura and masago. Sprinkle roasted sesame seeds.

• Serve with crushed ice.