Choi Kang-rok's Mulhoe

Cooking tips 💡

• Pre-seasoning the fish and vegetables with cho-gochujang before adding the broth ensures the flavors don't get diluted in the generous amount of liquid.
• Adding seafood with a firm texture like abalone, sea cucumber, or squid will enhance the chewing experience.
• Sea eel can have small bones, so make fine cuts and blanch only briefly to ensure tenderness without bones getting stuck.
• If you have leftover broth after eating the mulhoe, you can also enjoy it by mixing in cold rice.

Recommended for 🙋

• ⭐Those who want to stimulate their appetite lost due to the summer heat.
• ⭐Those who want to creatively use leftover raw fish in a spicy and sour dish.
• ⭐Those who want to experience a deep flavor with the savory umami of doenjang, beyond the typical cho-gochujang taste of mulhoe.