Mulhoe: Raw Fish Salad with Gochujang Cold Broth

Mulhoe: Raw Fish Salad with Gochujang Cold Broth

Recipe by

Seji Hong
Raw fish, spicy and refreshingly cool - Mulhoe is the ultimate summer dish. This Korean take on ceviche is all about juicy fish, crunchy veggies, and a tangy, spicy 'Gochujang' kick. Chill Out with This Korean Fish Salad!
RECIPE WITH GOCHUJANG
🍽️ SERVES : 2
⏰ COOK TIME : 10 MINS
🛒 INGREDIENTS :
  • 400g Sushi-grade fish (sea bass and salmon are great)
  • White cabbage
  • Carrot
  • Onion
  • A handful of leafy greens

FOR BROTH:

  • 600ml Water
  • 2 tbsp BOMBOM Gochujang
  • 1 tbsp Fish sauce
  • 1 tbsp Sugar
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Minced garlic
  • 1/2 tbsp Sesame oil
  • 1/2 Lemon juice
  • For Garnish: sesame seeds, chopped spring onion

LET'S COOK 🍳

  1. Slice : Cut your fish into thin strips (about 0.5cm wide, 6cm long) and pop it in the fridge.
  2. Shred your veggies - think long, thin strips of cabbage, carrot, and onion.
  3. Make That Broth: Mix all your broth ingredients together. For an extra cool kick, chill the broth (or even freeze it slightly) before serving.
  4. Assemble: Place your fish and all the veggies in a bowl. Pour over the chilled broth, then sprinkle with sesame seeds and spring onion.
  5. And that's it! Easy peasy, super refreshing, and perfect for those hot summer days.

✨TIP✨ Serve with rice or noodles for a more filling option.

This recipe features ✨

BOMBOM Gochujang, Korean Chili Paste
  • BOMBOM Gochujang, Korean Chili Paste
  • A back side of BOMBOM Gochujang, Korean chili paste
  • Oven baked chicken wings glazed with Gochujang sauce.
Gochujang

Gochujang
$12.50