Main ingredients 🥩
sea breamsquidlettucesemogasarionionperilla leavesgarlicchili pepperpeargochugaruminced garliccho-gochujangsesame oillime juice
Jang Ho-jun's Mulhoe
A superb mulhoe that uses rich anchovy broth and ground pear drink to achieve a tangy-sweet yet robust umami flavor.
🙋 Recommended for
- ⭐ Those who want a high-quality, refreshing, tangy-sweet summer delicacy that beats the heat.
- ⭐ Those who want to make a truly rich and concentrated broth instead of a muddled, bland mulhoe that mixes various tastes.
- ⭐ Those who want a satisfying, icy meal by adding thin noodles or cold rice to the broth.
Ingredients needed 🛒2 servings
- sea bream (or flounder, rockfish, etc., white fish sashimi) appropriate amount
- speckled squid (or regular squid, loligo squid) appropriate amount
- lettuce appropriate amount
- semogasari appropriate amount
- onion appropriate amount
- perilla leaves appropriate amount
- garlic a little
- chili pepper a little
- pear a little
- ground pear drink 300g
- water 100g
- sugar 50g
- gochugaru 25g
- minced garlic 15g
- cho-gochujang 150g
- whole sesame seeds 10g
- sesame oil 20g
- lime juice 35g
- anchovy broth packs 2 (enough for 800ml water)
Recipe 🍳
- Soak the semogasari in cold water for 5–10 minutes (no more), then squeeze out excess water firmly with your hands.
- In a pot, add 800ml water and 2 anchovy broth packs. Bring to a strong boil to make a rich broth, then let cool completely.
- Thinly shred the lettuce, onion, perilla leaves, and the pear for garnish. Slice or mince the garlic and chili pepper according to taste.
- In a large bowl, combine the ground pear drink, water, sugar, gochugaru, minced garlic, cho-gochujang, hand-crushed whole sesame seeds, sesame oil, lime juice, and the cooled anchovy broth in the specified amounts. Mix well to make the mulhoe sauce.
- Cut the prepared sea bream sashimi and the finely scored speckled squid into bite-sized pieces, elongating them slightly.
- Line the bottom of a serving bowl generously with the shredded lettuce, onion, and perilla leaves. Arrange the sliced garlic, chili pepper, pear, and soaked semogasari on top as garnish.
- Place the sliced sea bream sashimi and squid generously over the vegetables.
- Pour just enough of the chilled mulhoe sauce to cover, and add ice as desired to finish.
- Thinly shred the vegetables and pear for garnish. Soak the semogasari in water and squeeze out excess moisture.
- Make a rich anchovy broth and cool it, then mix with cho-gochujang, pear drink, lime juice, and other seasoning ingredients to create the mulhoe broth.
- Line a bowl with vegetables, top with fresh sashimi and squid, and pour the chilled broth over to complete.
Cooking tips 💡
- The mulhoe broth will become diluted as the vegetables release water and the ice melts, so it’s crucial to make the initial seasoning slightly salty and concentrated.
- Using lime juice or lemon juice instead of regular vinegar reduces harsh artificial acidity and imparts a subtle, refreshing tartness.
- Freeze the finished seasoning broth in the freezer until just slushy with a few ice crystals, then serve. It will be much more refreshing.
- Instead of simply adding whole sesame seeds, crush them vigorously with your fingers to release their rich nutty aroma and flavor, infusing the broth deeply.
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