Photograph of the finished Mulhoe

Korea · Gỏi cá chan nước lạnh Mulhoe

Mulhoe

40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 1.1 kg
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 160 g
  • Photograph of Rice vinegar Rice vinegar 140 ml
  • Photograph of Pear Pear 2
  • Photograph of Cucumber Cucumber 480 g
  • Photograph of White radish White radish 400 g
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 48 g
  • Photograph of Garlic Garlic 16 cloves

Method

  1. 1 Fillet the fish thoroughly with fresh fish, slice it thinly, and keep it refrigerated continuously.
  2. 2 Mix gochujang with vinegar, sugar, garlic, grated pear, and cold water to make a sweet and sour dressing.
  3. 3 Chill the sauce for 2 hours, then add a few ice cubes right before serving.
  4. 4 The dressing must be ice-cold; warm dressing will make the fish meat raw and lose its crispness.
  5. 5 Arrange the fish, cucumber, radish, and shredded pear in a chilled, deep bowl.
  6. 6 Pour cold water over it, drizzle with sesame oil, and sprinkle with roasted sesame seeds. Serve immediately.
Start cooking