Mul-hoe

About the dish

Mul-hoe tosses sliced raw fish with vegetables and seasoning, then douses it all in icy water or broth — a dish born of busy fishermen needing a quick meal. Cool and tangy, it remains the signature summer treat of Korea's coasts.

Key ingredient

White-fleshed fish — a lean, easily digested protein source; essential amino acids aid recovery and growth, and it's low-calorie, high-protein and light on the stomach. Seasons vary by species, from Korea's coastal waters.

Ingredients

Main: sliced raw white fish or squid, cucumber, onion, perilla leaves, pear, ice water · Seasoning: gochujang, gochugaru, vinegar, sugar, minced garlic

Simple recipe

1. Cut the white fish or squid into thin strips.
2. Julienne the vegetables and fruit.
3. Chill a broth seasoned with gochujang and vinegar.
4. Pour it over the fish and vegetables.
5. Top with ice and sesame seeds and serve cold.

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