Entree: South Korea – Jeju – 제주 물회 ➤ Jeju mulhoe (Chilled spicy raw fish soup with vegetables and cold broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh rockfish or sea bass fillet, thinly sliced
- 2 cups (480 ml) kelp and dried anchovy broth, chilled
- 1 cup (240 ml) cold water
- 3 tbsp (45 ml) gochujang
- 2 tbsp (30 ml) Korean chili flakes (gochugaru)
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 g) granulated sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) vegetable oil (for a touch of richness, optional)
- 1 tbsp (15 ml) minced garlic
- 1 tsp (5 ml) grated fresh ginger
- 1/2 cup (80 g) Korean pear, julienned or grated
- 1/2 medium (2 5/8 oz (75 g)) onion, thinly sliced
- 1 cup (100 g) cucumber, julienned
- 2 scallions, thinly sliced
- 4 shiso/perilla leaves, thinly sliced (optional)
- 1 tbsp (15 ml) Korean mustard sauce or prepared mustard (optional for heat)
- 1 tbsp (15 ml) toasted sesame seeds
- Ice cubes as needed

Show original ingredient measurements

- 1 lb (454 g) fresh rockfish or sea bass fillet, thinly sliced
- 2 cups (480 ml) kelp and dried anchovy broth, chilled
- 1 cup (240 ml) cold water
- 3 tbsp (45 ml) gochujang
- 2 tbsp (30 ml) Korean chili flakes (gochugaru)
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp (30 g) granulated sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) vegetable oil (for a touch of richness, optional)
- 1 tbsp (15 ml) minced garlic
- 1 tsp (5 ml) grated fresh ginger
- 1/2 cup (80 g) Korean pear, julienned or grated
- 1/2 medium (75 g) onion, thinly sliced
- 1 cup (100 g) cucumber, julienned
- 2 scallions, thinly sliced
- 4 shiso/perilla leaves, thinly sliced (optional)
- 1 tbsp (15 ml) Korean mustard sauce or prepared mustard (optional for heat)
- 1 tbsp (15 ml) toasted sesame seeds
- Ice cubes as needed

Instructions

1. Make and chill the broth: combine kelp and dried anchovy broth with cold water and chill thoroughly in the refrigerator or over an ice bath until very cold.
2. Prepare the sauce: in a bowl whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, vegetable oil (if using), minced garlic, and grated ginger until smooth.
3. Toss fish and fruit/vegetables: gently combine the thinly sliced fish with the julienned Korean pear, sliced onion, cucumber, scallions, and shiso leaves in a large bowl. Add the sauce and toss lightly to coat without bruising the fish.
4. Assemble and chill: place a portion of the dressed fish and vegetables into chilled serving bowls, add a few ice cubes, then ladle the very cold broth over the top until the fish is just submerged.
5. Finish and serve: sprinkle toasted sesame seeds and a small drizzle of mustard sauce if desired. Serve immediately with steamed rice on the side if wished.