Pohang Mulhoe

About the dish

Pohang mulhoe is the East Coast's chilled raw-fish soup: slivers of fresh catch tossed in a thick gochujang seasoning, then flooded with cool water at the table. The pleasure lies in the bold sauce and bracing broth — and in stirring in rice or noodles to finish every last drop.

Key ingredient

White-fleshed fish — lean, delicate protein that digests easily, with essential amino acids to aid recovery and growth; low in calories, high in protein and light on the stomach. Seasons vary by species, mainly from Korea's nearshore waters.

Ingredients

Main: raw fish (flounder & squid), cucumber, onion, perilla leaves, pear, water · Seasoning: gochujang, gochugaru, vinegar, minced garlic, sesame seeds

Simple recipe

1. Cut the white-fleshed fish into small slices.
2. Julienne the vegetables and toss with the fish in the gochujang seasoning.
3. Arrange in a bowl.
4. Pour in cold water or broth until just barely covered.
5. Serve with rice or noodles for stirring in.

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A Glass · Traditional pairing