''Hoe'' ( ) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the
Three Kingdoms of Korea
Samhan or the Three Kingdoms of Korea () refers to the three kingdoms of Goguryeo (고구려, 高句麗), Baekje (백제, 百濟), and Silla (신라, 新羅). Goguryeo was later known as Goryeo (고려, 高麗), from which the modern name ''Kor ...
(57 BC - 668 AD), or earlier.
Varieties
There are uncooked ''hoe'' () as well as blanched ''sukhoe'' ().
Raw
''Hoe'' (), the raw fish or meat dish, can be divided into ''saengseon-hoe'' (), filleted raw fish, and ''
yukhoe
''Yukhoe'' ( ko, 육회 ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat.
''Yukhoe'' literally means 'raw (''hoe'', ) meat (''yuk'', )'. Therefore, in the strictest contex ...
'' (), sliced raw meat. ''Saengseon-hoe'' () can be either ''hwareo-hoe'' () made from freshly killed fish, or ''seoneo-hoe'' () made using aged fish. ''Mulhoe'' () is a cold raw fish soup.
Blanched
''
Sukhoe
( ko, 숙회) is a variety of ''hoe (food), hoe'' dishes consisting of blanching (cooking), blanched vegetables, seafoods, or offals. ''Sukhoe'' is usually dipped in ''chojang'', the mixture made of gochujang and vinegar.
History
A number of ' ...
'' () is a blanched fish, seafood, meat, or vegetable dish. ''
Ganghoe
( ko, 강회) is a variety of ''hoe'' dish of rolled and tied ribbons made with blanched vegetables such as ''minari'' ('' Oeananthe javanica'') and '' silpa'' (thread scallions). Sometimes, the vegetables are bundled into ribbons, while other ti ...
'' () is a dish of rolled and tied ribbons made with blanched vegetables such as
water dropwort
Water dropwort is a common name for several genera of plants and may refer to:
* ''Oenanthe'' (plant)
* ''Oxypolis
''Oxypolis'' is a small genus of North American flowering plants in the carrot family known as cowbane, water dropwort, dropwort ...
s and
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...
s.
Preparation
''Hwareo-hoe'' () is prepared by filleting freshly killed fish, while ''seoneo-hoe'' () is made with aged fish in a similar way as Japanese ''
sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Origin
The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stu ...
'': removing the blood and innards and ageing the fish at a certain temperature before filleting. Fish or seafood ''hoe'' is often served with gochujang-based dipping sauces, such as ''cho-gochujang'' (chili paste mixed with vinegar) and ''
ssamjang
''Ssamjang'' ( ko, 쌈장) is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (''doenjang''), red chili paste (''gochujang''), sesame oil, onion, garlic, green onions, and optio ...
'' (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ''
ssam
' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.
'' (wrap) vegetables, such as
lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...
and perilla leaves. After eating ''hoe'' at a restaurant, ''
Joseon Dynasty
Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and r ...
, the state promoted
Confucianism
Confucianism, also known as Ruism or Ru classicism, is a system of thought and behavior originating in ancient China. Variously described as tradition, a philosophy, a religion, a humanistic or rationalistic religion, a way of governing, or a ...
, and, as Confucius was known to have enjoyed eating raw meat, ''hoe'' consumption greatly increased.
Gallery
File:Korean.cuisine-Hoe-01.jpg, Various ''hoe''
File:Bangeo-hoe.jpg, ''Bangeo-hoe'' (raw
amberjack
Amberjacks are Atlantic and Pacific fish in the genus '' Seriola'' of the family Carangidae. They are widely consumed across the world in various cultures, most notably for Pacific amberjacks in Japanese cuisine; they are most often found in th ...
chub mackerel
The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel.
Characteristics
The chu ...
)
File:Galchi-hoe.jpg, ''Galchi-hoe'' (raw
largehead hairtail
The largehead hairtail (''Trichiurus lepturus'') or beltfish is a member of the cutlassfish family, Trichiuridae. This common to abundant species is found in tropical and temperate oceans throughout the world. The taxonomy is not fully resolved, ...
giant octopus
''Enteroctopus'' is an octopus genus whose members are sometimes known as giant octopus.
Etymology
The generic name ''Enteroctopus'' was created by Alphonse Tremeau de Rochebrune and Jules François Mabille in 1887 and published in 1889, join ...
naengmyeon
Naengmyeon
* (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''me ...
'' (cold noodles with ''hoe'')
File:Hoedeopbap (raw fish rice bowl).jpg, '' Hoe-deopbap'' (
bibimbap
Bibimbap
* ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and " bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white ri ...
with ''hoe'')
See also
*
Hoedeopbap
''Hoe-deopbap''
* () or raw fish bibimbap is a Korean dish consisting of steamed rice mixed with sliced or cubed '' saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a ...
*
Kuai (dish)
''Kuai'' was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early Chinese dynasties. According to the ''Book of Rites'' compiled between 202 BCE and 220 CE, ''kuai'' consists of sm ...
Namasu
is a Japanese dish consisting of thinly sliced uncooked (''nama'') vegetables and seafood, marinated in rice vinegar (''su'') for several hours, pickling them slightly. ''Namasu'' was brought to Japan from China during the Nara period (710-794 ...
*
Sannakji
''San-nakji'' () is a variety of ''Hoe (food), hoe'' (raw dish) made with Octopus minor, long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relativ ...
*
Yusheng
''Yusheng'', yee sang or yuu sahng (), or Prosperity Toss, also known as lo sahng (Cantonese for 撈生 or 捞生) is a Cantonese-style raw fish salad. It usually consists of strips of raw fish (sometimes salmon), mixed with shredded vegetable ...