Mulhoe is a beloved Korean dish particularly enjoyed during the hot summer months. Originating from coastal regions, this dish offers a refreshing and invigorating way to enjoy fresh seafood. Let’s dive into the history, preparation, and various regional variations of Mulhoe.
Overview
Mulhoe, literally meaning “water sashimi,” is a dish where raw fish is mixed with a variety of vegetables and seasonings, then served in a cold broth. This dish is especially popular in the eastern coastal regions of Korea, including Gangneung, Sokcho, Donghae, and Samcheok in Gangwon Province, as well as Pohang, Yeongdeok, Uljin, and Gyeongju in Gyeongbuk Province. It is often said that just as winter is for Gwamegi (dried herring), summer is for Mulhoe in these regions.
While the southern coast of Korea is known for its diverse seafood offerings, Mulhoe is not as commonly enjoyed there, and the types of fish used can be quite limited. For instance, even in Gyeongju, which is geographically close to Pohang, people tend to prefer dishes like Yukhoe (beef tartare) or Dombeagi (a type of fish dish) over Mulhoe.
In Jeju Island, another regional variant of Mulhoe exists, typically made with Jari-dome (a type of damselfish). This version often uses a broth mixed with soybean paste, adding a unique and earthy flavor, and is served with ice to keep it cool. The addition of vinegar, particularly acetic acid, is essential to achieve the right taste. Sometimes, chopped green onions or other vegetables are added, and a dash of sesame oil can enhance the flavor, though too much can overpower the dish.
Notice that since fermented skate is never added to mulhoe, even those sensitive to strong smells can enjoy it without worry.
History
Mulhoe originated as a quick and easy meal for fishermen out at sea. Known as the “fast food of fishermen,” it was created out of necessity. With limited time and resources, fishermen would slice their catch into raw fish, mix it with gochujang (Korean chili paste) or cho-gochujang (vinegar chili paste), and then add cold water to make it into a soup-like meal. This method allowed them to have a nutritious and satisfying meal with minimal effort.
Preparation
Sokcho-style Mulhoe
Sokcho-style Mulhoe is straightforward and intuitive. Fresh vegetables like cucumber and other greens, along with squid, flatfish, and flounder, are finely sliced and placed in a bowl. Cold water or chilled broth with ice is poured over these ingredients, creating a cold, refreshing dish that is perfect for hot weather.
Pohang-style Mulhoe
Pohang-style Mulhoe is different in that it is not typically served with a broth. Instead, it features raw fish, rice, vegetables, and seasoning, which can be mixed together to make a bibimbap-like dish. Alternatively, water or noodles can be added to create a soupy version. This style may surprise those who expect a more traditional soupy Mulhoe. Restaurants in Pohang often serve a spicy fish stew made from leftover fish scraps alongside the main dish.
While Pohang-style Mulhoe can be enjoyed without broth, some tourist-oriented areas like Jukdo Market in Pohang offer Sokcho-style Mulhoe to cater to visitors. Preferences vary widely, with some favoring the cold, watery version for its refreshing qualities, and others preferring the rich, mixed flavors of Pohang-style.
Typical ingredients in Pohang-style Mulhoe include flatfish, rockfish, and squid. Depending on personal preference, ingredients like pear, chives, seaweed, green onions, lettuce, and perilla leaves can be added. Cho-gochujang is often used as a seasoning, and some people also enjoy adding somyeon (thin wheat noodles) or mixing in rice.
Price Range
Given that Mulhoe uses fresh fish, it is not an inexpensive dish. On average, a bowl of Mulhoe costs around 15,000 KRW. If additional ingredients like abalone or sea cucumber are included, or if the fish is wild-caught, the price can increase significantly. The decline in squid catch since the 2010s has also led to higher prices for squid-based Mulhoe, with some restaurants even pricing it based on the market rate.
Variations and Other Considerations
There are several variations of Mulhoe, including oyster Mulhoe, which might appeal to those who find the strong smell and texture of oysters off-putting when eaten raw. For those who prefer the pure taste of raw fish without heavy seasoning, Mulhoe might not be the best choice as the abundant cho-gochujang can overpower the fish’s natural flavor. Squid is a common ingredient in Mulhoe because of its mild taste and unique chewy texture.
Mulhoe often includes a generous amount of cucumber, which can deter those who dislike cucumbers. However, the dishβs versatility allows for adjustments to suit individual preferences.
Conclusion
Mulhoe is a refreshing and flavorful Korean dish with deep roots in the coastal regions of Korea. Its various regional styles and ingredients offer a unique culinary experience, perfect for hot summer days. Whether you prefer the traditional Sokcho-style with its cold broth or the more robust Pohang-style, Mulhoe provides a delightful way to enjoy the fresh taste of the sea.
By understanding the history and different preparations of Mulhoe, you can appreciate this unique dish that has been a staple for fishermen and coastal communities for generations.