Spicy raw fish soup (Mulhoe 물회)

Ingredients:

- 1 pound of fresh fish (or frozen sashimi grade fish)

- hot pepper paste

- hot pepper flakes

- sugar, 

- salt, 

- vinegar

- onion

- garlic

- lettuce

- tomato

- green chili peppers

- roasted sesame seeds

- sesame oil

- water

- thin noodles

Directions:

1. Slice 1 pound of fresh fish into thin strips ¼ inch wide and 2½ inch long (about 0.5 cm wide 

and 6 cm long) and keep it in the refrigerator.

2. Put 10 cups of water into a large pot. Bring to a boil over high heat.

3. When the water boils 15-20 minutes later, add 200 grams of thin noodles (somyeon). Stir 

with a wooden spoon to prevent the noodles from sticking to each other.

4. Cook the noodles with the lid closed for a few minutes.

5. Taste a sample. The noodle shouldn’t have anything hard inside, but it shouldn’t be mushy.

6. When the noodles are finished, drain and rinse them in cold water a couple of times until 

they’re cold and a little chewy. Drain them and set aside.

Make the cold broth:

1. In a bowl, mix 4-5 cloves minced garlic, ¼ cup hot pepper paste, 2 tbs hot pepper flakes, 

2 tbs sugar, 1 tbs kosher salt, ¼ cup vinegar, 2 tbs sesame oil, and 2 tbs roasted sesame seeds 

powder. Mix with a spoon.

2. Thinly slice ½ cup’s worth of onion and ¼ cup’s worth of carrot. Slice 1 tomato, chop 3-4 

green chili peppers and 2 cups’ worth of chopped lettuce, and add to the broth.

3. Add 2 cups of ice cold water. Mix well then set aside.

*tip: If you want to add ice cubes, use 1 cup of water and 1 cup of ice cubes.

4. Add fish strips to the broth and mix well.

5. Serve with the cooked noodles.

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