top of page

Vegan Mulhoe


  • 1 pound vegan fish (for sushi or seafood)

  • 1 small onion, sliced

  • 3 garlic cloves, minced

  • lettuce head

  • 1 tomato

  • 1 carrot

  • 1 green pepper

  • 1 red pepper

  • 1 cucumber

Mulhoe Broth

  • 4 tbsp gochujang

  • 3 tbsp gochugaru

  • 2 tbsp sugar

  • 1 tsp salt

  • 3 tbsp vinegar

  • 1 lemon, juiced

  • 1 tsp sesame seeds

  • 2 tbsp sesame oil

  • 2 cup cold water, to mix


  1. The 'fish" will come cut and prepped just set it aside until ready to assemble the dish

  2. Chop the vegetables into thin matchstick pieces, the tomato should be cut into small chunks. Wash your lettuce, you can leave the pieces big like

  3. Hoseok did or you can shred them if you like smaller pieces.

  4. Mix all the broth ingredients in a medium bowl until the sugar and salt dissolve. Make sure to taste so you can adjust the heat level. If it's too spicy you can add more sugar or lime juice. Set aside in the fridge while you assemble the dish.

  5. In a deep bowl assemble your veggies lengthwise, make it colorful.

  6. Leaving a deep space in the middle to place your "fish". You can cover this with plastic wrap until ready to eat or eat right away.

  7. When ready to eat mix the mulhoe broth well to make sure all ingredients spread and incorporate, pour them over your assembled bowl making sure to get the broth over everything. Serve and enjoy.

9 views0 comments

Recent Posts

See All

Prep time: 5 minutes Cook time: 15-20 min Servings: 4 Ingredients: 2 lbs chicken wings (drumlets and winglets only) 1 tsp salt 1 tsp pepper 1 tsp ginger paste oil, for frying Wet batter 1/2 cup potato

Ingredients: Cucumber Dill Sandwich: 4oz cream cheese, softened lemon zest 1 pinch salt dill, chopped 6 slices potato bread Salmon Sandwich 1 package of smoked salmon 1/2 cucumber 2oz cream cheese dil

Prep time: 5 min Cook time: 15 min Total: 20 min Serves 3-4 Ingredients: 8 Korean dumplings (best to get a round shape for soup) 4 1/2 cups dashi stock To make: 8-10 anchovies, 1 piece of kelp, and 6

bottom of page