Mulhoe

Ingredients

• Flatfish (hikame or other white fish) – 300g
• Tomato oil – 90ml
• Bonito mayo – 45g
• Lime juice – 30ml
• Finely chopped gochugaru – 8g
• Minced garlic – 15g
• Red pepper powder – 8g
• Gochujang – 15g
• White fish fillet (chopped, for added umami) – 75g
• "갈아만든배" (Korean pear beverage) – 90ml

Instructions

1. Make the Leche de Tigre

Combine the following ingredients in a blender:

• Lime juice
• Chopped red chili pepper
• Minced garlic
• Red pepper powder
• Gochujang
• Chopped white fish fillet
• "갈아만든배" (Korean pear beverage)

Blend on high until the mixture is smooth and creamy, about 1-2 minutes.

Taste and adjust as needed:

• Add lime juice for more acidity.
• Add chili for more heat.
• Add pear beverage for extra sweetness.

Chill the sauce in the refrigerator. It can be made up to 24 hours in advance.

2. Prepare the Flatfish

Rinse the flatfish under cold water and pat it dry with a clean towel. Use a sharp knife to slice the fish into thin, sashimi-style pieces (2-3mm thick). Arrange the fish slices on a chilled plate or shallow bowl. Cover and refrigerate until ready to plate.

3. Assemble the Mulhoe

Plating: Arrange the flatfish slices in a circular or fan-like pattern on a shallow serving plate.

Pour the Leche de Tigre over the fish, ensuring each piece is coated in the vibrant sauce.

Drizzle tomato oil over the dish, allowing it to flow naturally around the plate.

Add spoonfuls or dots of bonito mayo for umami richness. Use a spoon or piping bag for precision.

Optional garnishes: thinly sliced red chili, crispy garlic chips, microgreens, or edible flowers for extra color and texture.

Serving Tips

• Serve chilled: This dish is best served cold for a refreshing, sharp flavor.
• Pairing Suggestions: Pair with cold soju, sparkling sake, or a crisp white wine (Sauvignon Blanc works perfectly). A citrus-forward cocktail also complements the tangy notes.
• Timing: Serve immediately after plating to maintain the freshness of the fish and vibrancy of the sauce.

Chef's Notes

• Control the Heat: Adjust the spiciness of the Leche de Tigre by adding more chili or red pepper powder.
• Ingredient Swaps: No flatfish? Substitute with halibut, flounder, or sea bream. For a vegetarian option, try thinly sliced king oyster mushrooms.
• Make Ahead: The Leche de Tigre can be prepared up to 24 hours in advance, allowing the flavors to develop fully.