Mulhoe

Name: Mulhoe
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 120 g sashimi-grade flounder or sea bream fillet; 60 g cucumber; 50 g Korean pear; 20 g carrot; 2 perilla leaves; 1 spring onion; 1.5 tbsp gochujang; 1 tsp gochugaru; 1.5 tbsp rice vinegar; 2 tsp sugar; 1 tsp soy sauce; 1 garlic clove; 1 tsp toasted sesame oil; 150 ml iced water; 4 ice cubes; 50 g somyeon noodles; 1 tsp toasted sesame seeds

A bracingly cold Korean raw fish soup from the east-coast fishing towns: thin slices of sashimi-grade white fish tossed with crisp pear, cucumber and perilla in a sweet-sour chogochujang, then flooded with iced water. Eaten with a spoon and chopsticks, and finished with cold somyeon noodles to soak up the last of the broth.

Snacks Mains Pescatarian 8g+ fibre Under 30 min

28 min25 prep · 3 cookMedium469 kcalper serving

Instructions

Put a deep serving bowl in the freezer to frost. Pat 120 g of sashimi-grade flounder completely dry, then slice it against the grain into thin bite-sized strips about 5 mm thick. Spread the slices on a plate, cover, and set over a tray of ice in the fridge while you prepare everything else, the fish must stay ice-cold and firm.
Cut 60 g of cucumber, 50 g of peeled Korean pear and 20 g of carrot into fine matchsticks 5 cm long. Stack 2 perilla leaves, roll them and shred finely, and slice 1 spring onion on a slant. Keep the vegetables in the fridge so they stay crisp.
Make the chogochujang: whisk 1.5 tbsp gochujang, 1 tsp gochugaru, 1.5 tbsp rice vinegar, 2 tsp sugar, 1 tsp soy sauce and 1 grated garlic clove in a small bowl until glossy and smooth. Taste, it should be sharply sour and sweet, stronger than you want the finished soup, since the iced water will dilute it. Chill for at least 10 minutes.