Introduction

Mulhoe (물회) means “water hoe” – sliced seafood served in an ice-cold, spicy, sweet and sour broth. It is a summer favorite in Korea’s east coast port towns, where fishermen once mixed fresh catch with gochujang and cold water for a quick meal at sea. The mulhoe broth is essentially chogochujang thinned with cold water and served half-frozen, so every spoonful is refreshing and fiery at the same time.

Mulhoe Broth at a Glance

What it is

• A chilled, slushy gochujang-vinegar soup base for seafood and vegetables

Main ingredients

• Gochujang, gochugaru, vinegar, sugar, garlic, cold water or broth, sesame seeds

Taste

• Icy, tangy, sweet and spicy

Main uses

• Squid, fish or sea snail mulhoe, cold noodles, summer rice bowls

What is Mulhoe Broth Made Of?

The base is a sweet-sour chili paste diluted with icy liquid. Regional and home versions vary:

• Gochujang style: gochujang, vinegar and sugar thinned with water – thick, red and sweet (the version below).
• Gochugaru style: mostly chili flakes, vinegar and broth for a lighter, clearer soup, common in some coastal regions.
• Fruit style: grated Korean pear or apple, or a splash of lemon-lime soda, for extra sweetness and fizz.
• Bottled mulhoe sauce / chojang: ready-made sauces you only need to dilute with cold water.

What Does Mulhoe Broth Taste Like?

Think of a spicy, sweet-and-sour slushie with the savory depth of gochujang. The cold mutes the burn at first, then the chili warmth builds. Crisp cucumber, pear and lettuce soak up the broth, and the seafood stays chewy and clean-tasting.

Popular Korean Dishes That Use Mulhoe Broth

Ojingeo Mulhoe (Squid)

Squid strips in icy broth – the recipe below uses quickly blanched squid for an easy, home-friendly version.

Fish Mulhoe

Restaurant mulhoe with thinly sliced sashimi-grade white fish.

Golbaengi / Sea Snail Mulhoe

Canned sea snails with vegetables in cold spicy broth, a cousin of golbaengi muchim.

Mulhoe Guksu

The leftover broth with somyeon noodles or rice added at the end.

Easy Squid Mulhoe Recipe (Serves 2)

Ingredients

• 1 medium squid (about 10 oz / 300 g), cleaned
• 1/2 cucumber, 1/4 Korean pear or apple, 1/4 onion and a small carrot, all julienned
• A handful of lettuce and 4 perilla leaves, shredded
• 2 bundles somyeon noodles (optional)

Mulhoe Broth

• 3 tbsp gochujang
• 1 tbsp gochugaru
• 4 tbsp vinegar
• 3 tbsp sugar
• 1 tbsp minced garlic
• 2 cups cold water (or chilled anchovy-kelp broth) and 1 tsp salt
• 1 tbsp toasted sesame seeds

Instructions

1. Whisk all broth ingredients until the sugar dissolves. Taste, then freeze for 40–60 minutes until slushy at the edges.
2. Cut the squid body into thin strips and the tentacles into short pieces.
3. Blanch the squid in boiling water for 45–60 seconds until just opaque, then plunge into ice water and drain well.
4. If using noodles, cook according to the package, rinse in cold water and drain.
5. Arrange the vegetables, squid and noodles in wide bowls, pour the slushy broth over, and top with sesame seeds and a few ice cubes.

Tip: Make the broth stronger than you think – ice and vegetable juices dilute it. If you use raw fish instead of squid, buy only fish sold as sashimi-grade and keep it very cold.

Where to Buy Mulhoe Ingredients

United States

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Amazon
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H-Mart
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Canada

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Europe

Search Korean chogochujang on Amazon.co.uk

How to Store Mulhoe Broth

Keep the broth in a sealed container in the fridge for up to 5 days, or freeze it in portions and thaw slightly so it stays slushy. Store blanched squid separately in the fridge and eat within 1 day. Assemble mulhoe just before serving so vegetables stay crisp.

Mulhoe FAQ

Is mulhoe raw fish?

Traditional mulhoe uses raw seafood, but blanched squid, cooked shrimp or canned sea snails make safe, easy versions at home.

What is the difference between mulhoe and naengmyeon?

Both are icy, but naengmyeon is a noodle dish in a clear meat or dongchimi broth (see our naengmyeon yuksu guide), while mulhoe is seafood in a spicy gochujang broth.

Can I make mulhoe broth less spicy?

Yes. Skip the gochugaru and add a little more sugar, vinegar and grated pear.

Conclusion

Mulhoe broth is one of the most refreshing Korean sauces: a few pantry staples, a little time in the freezer, and you have a spicy cold soup for hot days. Start with squid, then try it over noodles. For the thick dipping version of the same flavor, see our chogochujang guide.