How to Safely Enjoy Mulhoe in Summer: 4 Tips to Avoid Food Poisoning

 

When the summer heat is relentless, nothing feels more refreshing than a chilled bowl of mulhoe (spicy raw fish soup) or a vibrant hwedupbap (raw fish with rice and vegetables). They’re light, nutritious, and perfect for cooling off after a trip to the beach.

But here’s the catch: raw fish and fresh vegetables don’t last long in the summer heat. If you’re not careful, what should be a delicious meal can quickly turn into a painful case of food poisoning. To enjoy mulhoe safely, here are four things you should always check before taking that first bite.

Trust Your Nose – A Sharp Smell Means Trouble

Fresh fish barely has a smell—at most, a light, ocean-like scent. But once spoilage sets in, it develops a sour, pungent odor that hits your nose immediately. As bacteria break down the proteins, they release ammonia-like fumes, sometimes compared to the smell of bleach.
👉 If your mulhoe or sashimi has even a hint of this sharp odor, stop eating right away.

Pay Attention to Texture

Fresh sashimi should be firm, springy, and hold its shape with clean knife cuts. If the slices feel mushy, collapse easily, or have a slimy, jelly-like coating, that’s a red flag for bacterial growth.
👉 When picking up the fish with chopsticks, if it feels slippery or sticky, it’s safer not to eat it.

Don’t Overlook the Vegetables

Mulhoe and hwedupbap often come topped with lettuce, cucumber, or shredded vegetables. These should be crisp and vibrant. If the veggies are wilted, soggy, or turning yellow or brown at the edges, bacteria may already be at work.
In fact, the U.S. Centers for Disease Control and Prevention (CDC) reports that nearly half of foodborne illnesses come from contaminated vegetables and fruits. Poor washing or handling with dirty hands can leave dangerous E. coli on the produce.
👉 Dull, limp veggies aren’t just unappetizing—they can make you sick.

Check the Broth in Mulhoe

A good mulhoe broth should be bright red, icy, and refreshing. But if the soup looks cloudy, with small bubbles floating on top, freshness is questionable. This often means the dish has been sitting out too long, giving bacteria time to multiply. If you notice a sour or stale smell, don’t take the risk.
👉 In summer, even a short exposure to room temperature can spoil broth quickly.

What If You Still Get Sick?

Despite all precautions, eating raw fish always carries some risk. If you experience stomach cramps, nausea, chills, fever, or persistent diarrhea after eating, it could be food poisoning. Severe diarrhea can lead to dehydration, and people with chronic liver disease, diabetes, or weakened immune systems face even higher risks. In those cases, seek medical attention right away.

Quick Takeaways

✔ Don’t eat raw fish dishes if they smell sour or ammonia-like.
✔ Mushy fish texture or wilted vegetables = possible bacterial growth.
✔ Cloudy broth with floating bubbles is a warning sign of spoilage.

Healthy Eats (건강먹방) is a column where we take everyday foods and break down the hidden nutrition and safety tips you might overlook. Written by a food & nutrition journalist to help you eat smarter every day.