“Jeongcho-su” refers to clear water or the clear water of early summer, emphasizing a refreshing and clean broth, while “mulhoe” is a dish where raw fish is served in a cold broth or sauce. This dish is made by combining fresh raw fish with vegetables, abalone, sea cucumber, and other seafood in a chilled broth. It’s usually enjoyed with rice or with noodles as a mulhoe noodle dish. Eating it can even help stimulate your appetite when you’re not feeling hungry!
Recommended Posts
SeafoodHave You Tried Agujjim Yet? It’s Time to Level Up Your Korean Food Game!
Monkfish might be a super ugly fish, but Koreans turned it into an absolute masterpiece called Agujjim. You get these huge, juicy pieces of fish buried under crisp bean sprouts smothered in…
SeafoodFound the Pot of Gold… and It’s a Crab!
Spring is officially female crab season in Korea, and I’ve hit the jackpot. Just look at how packed these girls are! If you haven’t tried raw marinated crab yet, consider this your…
SeafoodThe taste of the Korean ocean in spring
Spring is officially here, and that means one thing: fresh sea squirts are back on the menu! In Korea, this is the best time of year to eat them because they’re so…