Cool & Refreshing Mulhoe: A Secret Recipe from a Top Restaurant

Beat the Heat! Bursting with Freshness! Unveiling the Secret to Delicious Mulhoe

Cool & Refreshing Mulhoe: A Secret Recipe from a Top Restaurant

Experience the ultimate refreshment with this vibrant Mulhoe, a delightful dish featuring crisp vegetables, generous portions of fresh seafood, and a special, zesty broth. Discover the secret to that irresistible restaurant-quality broth, using pineapple Fanta and cold noodle soup base for an easy yet sophisticated homemade treat. Its sweet and tangy flavor profile, balanced with a deep savory note, guarantees an unforgettable culinary adventure.

Recipe Info

  • Category : Others
  • Ingredient Category : Seafood
  • Occasion : Others
  • Cooking : Others
  • Servings : 2 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Anyone

Main Ingredients

  • 1/2 Squid body (cleaned and prepared)
  • 300g Sea cucumber and sea pineapple (thoroughly cleaned)
  • 1 Korean cucumber (cuke)
  • 3 Lettuce leaves
  • 6 Perilla leaves (kkaennip)
  • 1/2 Onion
  • 2 Green chili peppers
  • 4 Cloves garlic
  • A small amount of shredded pear or radish
  • 2 Bowls chilled cooked rice

Special Mulhoe Broth

  • 2 Packs chilled Korean cold noodle soup base
  • 2 Tbsp Gochujang (Korean chili paste)
  • 4 Tbsp Gochujangcho (sweet and spicy chili paste)
  • 1/2 Cup pineapple Fanta (approx. 100ml)
  • 4-5 Ice cubes

Cooking Instructions

Step 1

First, let’s prepare the Mulhoe broth. In a blender, combine the two packs of chilled cold noodle soup base, 4-5 ice cubes, 2 tablespoons of gochujang, and 4 tablespoons of gochujangcho. Blend until smooth. Then, pour in half a cup (about 100ml) of pineapple Fanta and mix gently. Store this broth in the refrigerator to keep it perfectly chilled for serving.

Step 1

Step 2

Now, it’s time to prepare the vegetables. Wash the Korean cucumber, lettuce, and perilla leaves thoroughly and pat them dry. Julienne them finely. Thinly slice the onion and then julienne it as well. Slice the green chili peppers diagonally, and thinly slice the garlic cloves into fine julienne strips for a more intense aroma.

Step 2

Step 3

Prepare the fresh seafood. Slice the squid into bite-sized pieces. Clean and cut the sea cucumber and sea pineapple into manageable pieces. (Tip: For a chewier texture, briefly blanch the squid in boiling water for about 1 minute. Rinse the sea cucumber and sea pineapple under running water before use.) Ensure all seafood is kept chilled.

Step 3

Step 4

Arrange the julienned vegetables attractively in a wide, shallow bowl, piling them high. Artfully place the chilled seafood on top of the vegetables.

Step 4

Step 5

Pour the chilled special broth generously over the assembled Mulhoe. For an extra touch of flavor and texture, sprinkle crumbled seasoned seaweed (jomi-gim) on top as a garnish. Serve immediately with a bowl of chilled rice and enjoy mixing it all together!

Step 5



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