Summer Korean food guide
Mulhoe · 물회
Mulhoe is a coastal raw-fish dish served with crisp vegetables in an icy, spicy-sour broth. Fish species and seasoning change by region and season, so the menu or staff should identify what is in the bowl.
Flavor & texture
Cold broth delivers chili heat, vinegar acidity and measured sweetness around clean raw-fish flavor. Cucumber, cabbage and radish sprouts add crunch.
Nutrition context
Raw fish provides protein, and its fat profile varies by species; vegetables add fiber and volume. Gochujang-based seasoning may contribute substantial sodium and added sugar.
How it is made
Very fresh fish is sliced and kept cold. A restaurant-specific spicy-sour broth is combined with shredded vegetables and ice shortly before serving.
Chili heat
Commonly 3/5, but the chili level and sweetness vary.
Main ingredients
Ingredients and preparation vary by restaurant. Confirm allergens and dietary requirements when ordering.
How to enjoy it
Official reference: Korea Tourism Organization: Summer Korean food guide. Ingredients, portions and restaurant preparation vary; confirm allergens and dietary needs with the restaurant.
More from this season
Boknal & Sambok: Korea’s Summer Food TraditionsUnderstand Chobok, Jungbok and Malbok, the history behind summer nourishing meals and what the illustrated foods represent.
Kongguksu · 콩국수Kongguksu is a summer noodle bowl built around a cold, unsweetened soybean broth. Its appeal is gentle rather than spicy: nutty soy, cool wheat noodles and crisp cucumber make a filling but refreshing meal.
Chogye-guksu · 초계국수Chogye-guksu combines cold chicken broth, shredded chicken and noodles with a bright vinegar-and-mustard accent. The result is savory, tart and cooling, with lean chicken and crisp vegetables in every bite.
Pyeongyang Naengmyeon · 평양냉면Delicate buckwheat noodles in a restrained meat broth; the pleasure is aroma and aftertaste, not aggressive seasoning.HELP IMPROVE THIS GUIDE
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