Mulhwae(cold raw fish soup)

fresh seafood dish full of sea scent

In the days when squid was common, Gangneung people ate shredded soft squid in sour and sweet broth.

Squid have become precious recently so with the basis of raw fish such as halibut and rockfish, they add seafoods such as abalone, turban shell, sea urchin, and sea cucumber. Each house also has its own distinctive kind of broth such as seaweed, plum blossom syrup, fruits and bone broth.

Squid have become precious recently so with the basis of raw fish such as halibut and rockfish, they add seafoods such as abalone, turban shell, sea urchin, and sea cucumber. Each house also has its own distinctive kind of broth such as seaweed, plum blossom syrup, fruits and bone broth.

Fresh chewy seafood, crispy vegetables, spicy, sweet broth and seaweed mixes in your mouth.

In the summer, it is enough to get away from the heat by adding ice or freezing the broth. The Sacheon cold raw fish soup received the Grand Prize of marine product cooking festival hosted by the Ministry of Maritime Affairs and Fisheries in succession. So it’s famous and there are densely packed cold raw fish soup restaurants around Sacheon Port.
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