Jeju Mulhoe in Summer

Full of spicy, sour, and sweet refreshment. Mulhoe enjoyed in Jeju during the summer is served in various styles, such as a spicy, sweet, and sour gochujang-based version and the savory soybean paste-based Jari-mulhoe preferred by locals. It uses fresh seafood from the Jeju sea, including squid, abalone, tilefish, filefish, and horned turbot. In particular, Jeju-style mulhoe, which uses soybean paste as a base, boasts a sweet, sour, and savory flavor enhanced with vinegar.