The mulhoe or the raw seafood soup is another summer favorite where the ocean’s bounty is best served in its freshest form. In Korean cuisine, hoe (회) is food-speak for raw food dishes and under this category is the cold noodle soup that perfectly complements the hot weather where the mul (물) for the first half of the name stands for water.
From the Gyeongbuk region, the dish is known as something quick and easy to prepare to re-energize the tired bodies of the fisherfolk. This dish is best enjoyed with freezing cold soup, with an attack of flavors on your palate which is best described as a melody of spicy, sour and sweet. Overtime, this fresh fish, water, gochujang and soju creation of humble beginnings was refined according to regional tastes, with specialized versions all over Korea.
*photo source: http://blog.naver.com/ljo8584/221033364866