Flounder Mulhoe (spicy cold raw fish soup) recipe - ingredients, nutrition and when to eat it
Flounder mulhoe is made with thinly sliced raw flounder, cucumber, and pear served in a tangy, chilled broth.
Flounder mulhoe is made with thinly sliced raw flounder, cucumber, and pear served in a tangy, chilled broth. The frosty broth and the flounder’s mild flavor make it a refreshing choice for lunch or dinner on a hot day.
Seafood · 20 minutes to cook
Nutrition (per 579g serving): 281.8 kcal · protein 29.5g · carbohydrate 24.1g · fat 5.7g · sodium 725.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Keep the raw flounder chilled and mix it with the broth just before serving to preserve its texture.
Tips: Rather than making the broth very strong all at once, add vinegar and gochujang a little at a time to suit your taste.
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Ingredients (1 serving)
- Raw flounder — 120 g
- Cucumber — 0.5 pc
- Pear — 0.3 pc
- Gochujang — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cold water — 0.8 cup
- Ice — 0.5 cup