Mulhoe (물회)

Mulhoe (물회) is a Korean cold raw fish soup that originated in the coastal regions of the Korean Peninsula, particularly Jeju Island, where fresh seafood has long been a staple of local cuisine. The dish consists of thin slices of raw fish served in a chilled, tangy broth typically seasoned with gochujang (red chili paste), vinegar, garlic, and sesame, often poured over ice to maintain a crisp temperature. Key ingredients include firm, sashimi-grade white fish such as halibut or rockfish, plus cucumber, lettuce, sesame leaves, and cold noodles or rice on the side. What distinguishes a great mulhoe is the exceptional freshness of the fish, the precise balance of sweet, sour, and spicy flavors in the broth, and the invigorating chill that enhances the texture of the raw fish. Regional variations are significant: Jeju-style mulhoe often incorporates a medley of local seafood and a lighter, more vinegary broth, while mainland versions may be heartier with more gochujang. At Sun Okine Myungga (순옥이네명가) in Cheju, South Korea, a venue highlighted by food traveler Mark Wiens, the dish is prepared with locally caught fish and a refreshing, seafood-forward broth that exemplifies the island’s tradition. The soup is commonly enjoyed as a summer specialty, providing a cool, savory respite from the heat.