“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
Seafoodseafood at a haenyeo village
If you go to a haenyeo village in Busan, you can enjoy a full table with a variety of seafood served in small portions 🙂 You can sit right next to the…
Seafoodfresh sashimi
It’s tuna sashimi, and interestingly, each cut looks different depending on the part of the fish. In Korea, I like going to tuna sashimi restaurants that offer all-you-can-eat options. You pay a…
SeafoodThis Spicy Marinated Raw Crab (Yangnyeom-gejang) is Legit
I got some amazing Yangnyeom-gejang (spicy marinated raw crab) the other day. It’s got that perfect spicy-sweet kick and the crab meat is super fresh—definitely worth trying if you like Korean food!…
SeafoodSavory Abalone Butter Fried Rice
Seriously, you have to try this Korean abalone butter rice—it’s super savory, buttery, and packed with amazing toppings like crispy seaweed and salty fish roe. It’s honestly the comfort meal tha
Seafood🦀 Yangnyeom Gejang — The “Rice Thief” Has Landed in Melbourne
So I actually spotted a restaurant in Melbourne advertising this and I couldn’t believe my eyes — yangnyeom gejang is HERE! Fresh raw crab drenched in a bold, spicy-sweet Korean chili sauce,…
SeafoodSashimi rice bowl and sashimi
Sashimi is delicious on its own, but if you have a lot left, you can mix the leftover white fish with lettuce, gochujang-based sweet and tangy sauce, rice, and sashimi to make…