(W Table)
(W Table)

Mulhoe, a refreshing cold soup made with raw fish, is a cherished summer treat in Korea.

The chilled broth, seasoned with sweet and tangy gochujang (red pepper paste), strikes a perfect balance of spicy, sour, and fresh flavors that revitalize even the most sluggish appetite.

This dish hails from Korea‘s coastal regions, including Gangwon Province and Jeju Island, and features a variety of seafood such as white-meat fish, octopus, abalone and conch.

Julienned vegetables like cucumber, onion and radish add a delightful crunch, while unseasoned noodles or rice are often mixed in, soaking up the bold, icy broth for a complete and satisfying meal.

Even if you’re not a fan of raw fish or sushi, mulhoe can still win you over -- the bold seasonings mask the fishy taste, letting the spicy, tangy flavors take center stage.

(Mulhoe, Korean cold raw fish soup, spicy seafood water dish, chilled raw fish salad)