“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!
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