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Mulhoe: Raw Fish Salad with Gochujang Cold Broth
RECIPES

Mulhoe: Raw Fish Salad with Gochujang Cold Broth

#물회

Raw fish, spicy and refreshingly cool - Mulhoe is the ultimate summer dish. This Korean take on ceviche is all about juicy fish, crunchy veggies, and a tangy, spicy 'Gochujang' kick. Chill Out with This Korean Fish Salad!

🛒 SHOPPING LIST

  • 400g sushi-grade fish (sea bass and salmon are great)
  • White cabbage
  • Carrot
  • Onion
  • A handful of leafy greens
  • For Broth:
  • 600ml water
  • 2 tbsp gochujang
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 1/2 tbsp sesame oil
  • 1/2 lemon juice
  • For Garnish: Sesame seeds, chopped spring onion

🍳 LET'S COOK

  1. Slice : Cut your fish into thin strips (about 0.5cm wide, 6cm long) and pop it in the fridge.
  2. Shred your veggies - think long, thin strips of cabbage, carrot, and onion.
  3. Make That Broth: Mix all your broth ingredients together. For an extra cool kick, chill the broth (or even freeze it slightly) before serving.
  4. Assemble: Place your fish and all the veggies in a bowl. Pour over the chilled broth, then sprinkle with sesame seeds and spring onion.
  5. And that's it! Easy peasy, super refreshing, and perfect for those hot summer days.


✨TIP✨ Serve with rice or noodles for a more filling option.