Pohang Mulhoejip 포항물회집

The mulhoe uses sekkoshi, fish sliced with its fine bones in, so say so when ordering if you would rather avoid them. The cold, sweet-sour gochujang broth carries plenty of raw fish, and somen noodles come with it by default instead of rice; they go into the leftover broth once the fish is gone. Seafood mulhoe adds sea squirt and sea cucumber, which give it a stronger flavor, and the basic version is the easier bowl. The other dish here is kkaennip makhoe: rough-cut raw fish and vinegared rice on a perilla leaf with ssamjang, garlic and flying fish roe, eaten as one wrap. In summer you take a number and wait a good while.