One of the headiest sensory experiences in Pohang, a large quantity of vegetables and fruit, including shredded cucumber, chopped cabbage, and long slices of Asian pear, were included in the mulhoe that provided us the mixed tastes of all ingredients which bears the flavor of the cold sea water.
Mulhoe, which literally means sliced raw fish in water, originally was the dish for fishermen. Originated as the fishermen’s best snack, mulhoe was a quick and fresh dish on the ship. Using the sliced raw fish that hadjust been caught, fishermen grabbed a bowl of fish, seasoned them with water and returned to work quickly. Although the dish was originated among the fishermen who would gather small fish that did not sell and eat them for themselves, it has developed into one of the local? favorite foods along with Pohang gwamegi.
A serving of mulhoe is a substantial quantity of food. At a restaurant, mulhoe is usually served with a number of vegetable side dishes, including cabbage kimchi, candied pumpkin, preserved red beans, boiled quail’s egg, pickled sea weed, and sliced tofu with soy sauce. In addition to aforementioned side dishes, a serving of mulhoe also contains hot fish soup. This soup includes what remains of the fish.
Eating mulhoe provides a multisensory experience in that it is served with a surprising amount of side dishes andit is possible to personalize its taste by seasoning the mulhoe prior to eating. At a mulhoe restaurant, an instruction for seasoning the mulhoe is prepared usually. Adding some brown sugar, apple vinegar, additional red pepper paste for spicy taste, and last but not least, water, eating mulhoe provides fun more than simply having a served dish at a restaurant.
“Korean dishes are really healthy. It tastes better than what we can express as ‘delicious’,” said Huachuan. “Until shortly before it is to be eaten, the fish is stored alive in aquariums in front of the restaurant. What can be fresher than that?”
저작권자 © 포항공대신문 무단전재 및 재배포 금지
