Main ingredients
cuttlefishconchabaloneoctopusperilla leavescucumbercarrotonioncabbagecheongyang chili pepperminariudon noodles
Jung Ho-young's Seafood Mulhoe
A summer delicacy of fresh seafood and vegetables mixed with a golden-ratio all-purpose sauce made by blending maesil extract and clear lemon-lime soda
Ingredients needed 2 servings
Recipe
Cooking tips
- If you make the mulhoe sauce in advance and freeze it briefly so that ice crystals form, it will be much more refreshing.
- If the finished sauce tastes too strong, add ice cubes or a little more clear lemon-lime soda to adjust it to your liking.
- Perilla leaves and minari have a distinctive fragrance that helps neutralize any fishy smell from the seafood, so don't be stingy—add them generously.
- If trimming raw seafood is too much trouble, you can buy blanched cooked seafood or assorted sashimi at the supermarket for a much easier preparation.
Recommended for
- Those who want a sweet, tangy, and refreshing soup dish to beat the heat on a sweltering summer day.
- Those who want to easily make high-quality restaurant-style snacks at home and enjoy home drinking.
- Those who want to learn the golden ratio for mulhoe sauce and apply it to various seafood or noodle dishes.
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