에 대해 Mulhoe
Cold raw fish soup — summer refresher
How to Make Mulhoe (Traditional & Healthy Version)
Mulhoe (물회) is a refreshing cold seafood soup that hails from Korea’s coastal regions, especially the city of Pohang. This dish is cherished for its clean, spicy flavors and vibrant presentation, making it a favorite among locals during the hot summer months. Mulhoe features raw fish—typically white-fleshed varieties—served in a chilled, tangy broth, accompanied by crisp vegetables and a touch of gochujang (Korean red chili paste). The dish is deeply rooted in Korea’s seafood culture and is often enjoyed alongside banchan (반찬), the traditional array of small side dishes that accompany every meal. Mulhoe embodies the balance of flavors and textures that Korean cuisine is known for, combining the spicy, sour, and sweet notes of fermented foods with the freshness of raw ingredients. Its low-calorie, high-nutrient profile makes it ideal for health-conscious eaters, and its communal nature reflects Korea’s family-oriented food traditions. Mulhoe is not only a delicious meal but also a cultural experience, perfect for those seeking an authentic taste of Korea.
재료(1 large soup bowl per person 기준)
- 200g Fresh white fish (halibut or flounder) (회용 생선회)
- 2 cups Ice cold water
- 1/2 Korean pear (bae) (배)
- 1/2 Cucumber (오이)
- 1/4 Carrot (당근)
- 2 tbsp Gochujang (Korean red chili paste) (고추장)
- 2 tbsp Vinegar (식초)
- 1 tsp Sugar (설탕)
- 1 clove, minced Garlic (마늘)
- 1 tsp Sesame oil (참기름) - 선택 사항
- 1 tsp Korean chili flakes (gochugaru) (고춧가루)
- 1/2 tsp Salt (소금)
- 1/2 cup Ice cubes
- 2 Perilla leaves (optional) (깻잎) - 선택 사항
조리 방법
- 1
Prepare the fish by slicing it into thin, bite-sized strips. Rinse with cold water and pat dry. Place in refrigerator to chill.
5 minutes
Use very fresh fish for best flavor and safety.
- 2
Julienne the Korean pear, cucumber, and carrot into thin matchsticks. Keep them chilled.
5 minutes
Korean pear adds crisp sweetness; use only fresh for authentic taste.
- 3
In a mixing bowl, combine gochujang, vinegar, sugar, minced garlic, gochugaru, salt, and sesame oil. Whisk until smooth.
5 minutes
Adjust gochujang and vinegar for preferred spiciness and tang.
- 4
Add ice-cold water to the sauce mixture and stir thoroughly to create the cold broth. Add ice cubes for extra chill.
3 minutes
Broth should be tangy, spicy, and very cold.
이 음식이 건강한 이유
This dish is naturally low in calories and saturated fat, thanks to its raw fish and vegetable base. The cold, spicy broth stimulates metabolism and aids digestion, while the high protein content supports muscle repair. With little added sugar and no fried ingredients, Mulhoe is perfect for weight management and maintaining heart health. Fermented banchan like kimchi enhance probiotic intake, supporting gut health.
Mulhoe is packed with lean protein from fresh fish, vitamins and minerals from vegetables, and gut-friendly benefits from fermented sides like kimchi. The inclusion of Korean pear, cucumber, and carrot adds fiber, antioxidants, and hydration. Minimal oil and sugar ensure a low-calorie profile, while the cold broth aids in digestion and keeps sodium levels moderate. Mulhoe is rich in vitamin C, omega-3, and essential minerals, making it a well-balanced meal.
팁
- 💡Tip 1: Always use sushi-grade fish for safety and optimal flavor.
- 💡Tip 2: Chill all ingredients thoroughly before assembling for the best texture.
- 💡Tip 3: Adjust broth acidity and spiciness to match personal taste or dietary needs.
보관 및 제공
Mulhoe is best eaten fresh. If necessary, store leftovers in a sealed container in the refrigerator for up to 1 day. Do not freeze, as texture and taste will suffer.
가장 잘 어울리는 때: Breakfast or Lunch
영양 성분
| 영양소 | 100g당 |
|---|---|
| 에너지 | 85.0 kcal |
| 단백질 | 12.0 g |
| 탄수화물 | 8.0 g |
| 총 지방 | 1.0 g |
| 식이섬유 | 1.0 g |
