Cool and Delicious Mulhoe (Leftover Raw Fish Recipe)
Simple and Refreshing Mulhoe Made with Leftover Sukkosi Raw Fish
Learn how to make a simple and refreshing Mulhoe at home using leftover Sukkosi raw fish. This dish is a delicacy that stimulates the appetite with fresh vegetables and a sweet and sour sauce.
Main Ingredients- Sukkosi raw fish slices 200g
- 2 cucumbers
- 1/2 carrot
- 1/4 pear
- 500ml kelp broth
Sauce Ingredients- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum syrup)
- 1 Tbsp sugar
- 4 Tbsp vinegar
- 2 Tbsp lemon juice or lemon syrup
- 4 Tbsp grated apple
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp maesilcheong (plum syrup)
- 1 Tbsp sugar
- 4 Tbsp vinegar
- 2 Tbsp lemon juice or lemon syrup
- 4 Tbsp grated apple
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare the fresh Sukkosi raw fish slices. Sprinkle about 1/2 tablespoon of toasted sesame seeds over the fish and gently mix. Set aside, ready to be used. Chilling it in the refrigerator for a short while will help maintain the fish’s freshness.
Step 2
To create the delicious Mulhoe broth, combine all the sauce ingredients in a bowl: 3 Tbsp gochujang, 3 Tbsp maesilcheong, 1 Tbsp sugar, 4 Tbsp vinegar, 2 Tbsp lemon juice or lemon syrup, 4 Tbsp grated apple, and 1 Tbsp minced garlic. Mix them thoroughly. Pour in 500ml of cold kelp broth and stir gently to complete the broth. Adjust the amount of vinegar or sugar to your preference to achieve the perfect balance of sweet and sour flavors. You can also add 1 Tbsp of sesame oil for an enhanced aroma. If you have pre-made and chilled kelp broth, you can make and enjoy the Mulhoe immediately, which is very convenient.
Step 3
Prepare the vegetables to add texture and flavor to your Mulhoe. Feel free to use any leftover vegetables from your refrigerator. Wash 2 cucumbers thoroughly, remove the seeds, and thinly julienne them. Julienne about 1/2 carrot similarly. Wash 3 perilla leaves, roll them up, and thinly slice them. Peel 1/4 pear, remove the core, and thinly julienne it. For a touch of spiciness, finely chop 1 cheongyang pepper. Incorporating a variety of vegetables not only helps clear out your fridge but also provides a delightful range of textures.
Step 4
In a deep bowl or a large serving dish, pour a generous amount of the cold Mulhoe broth first. Then, artfully arrange the prepared julienned vegetables on top of the broth. The colorful assortment of vegetables will make the dish visually appealing.
Step 5
Finally, carefully place the chilled Sukkosi raw fish slices on top of the arranged vegetables. The combination of fresh fish, crisp vegetables, and the sweet and sour broth creates a magnificent meal. Cold Mulhoe is an excellent dish to awaken your appetite, especially on hot days.
