''Hoe'' (; ) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat of land animals, and vegetable ingredients, but without any special prefix, it mainly refers to raw fish.
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'' () 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 'sliced and raw (meat or fish)' (''hoe'', ) 'meat' (''yuk'', ). Therefore, in the s ...
'' (), 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
() is a variety of '' hoe'' dishes consisting of blanched vegetables, seafoods, or offals. ''Sukhoe'' is usually dipped in '' chojang'', the mixture made of gochujang and vinegar.
History
A number of ''sukhoe'' varieties are listed in a 17th- ...
'' () is a blanched fish, seafood, meat, or vegetable dish. ''
Ganghoe
() is a variety of ''hoe (food), 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''
* ''Tiedemannia
''Tiedemannia'' is a small genus of flowering plants in the carrot family known as cowbanes and dropworts. Spe ...
s and
scallion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...
s.
''Khe''
There is a variant of the dish in
Sakhalin Korean cuisine
Sakhalin Koreans are a group of ethnic Koreans on the island of Sakhalin, Russia. They have a distinct style of cuisine that descends from Korean cuisine and Russian cuisine. They are often considered distinct from Koryo-saram, Koreans of the forme ...
called ''khe''. One reported version of the dish served in the Uzbek Korean restaurant
Cafe Lily
Cafe Lily is a Korean Uzbeki restaurant in the Bensonhurst neighborhood of Brooklyn in New York City, New York, United States. It opened in 2015.
The restaurant serves Uzbek, Koryo-saram cuisine, and Russian cuisine.
Description
For Uzbek c ...
in New York City used catfish that was cured in vinegar, then seasoned.''''
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 cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce.
Origin
The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', whe ...
'': removing the blood and innards and aging the fish at a certain temperature before filleting. Fish or seafood ''hoe'' is often served with
gochujang
''Gochujang'' or red chili paste
* is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...
-based dipping sauces, such as ''cho-gochujang'' (chili paste mixed with vinegar) and ''
ssamjang
''Ssamjang'' () 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 optionally br ...
'' (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ''
ssam
' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae mostly grown as a leaf vegetable. The leaves are most often used raw in Green salad, green salads, although lettuce is also seen in other kinds of food, such as sandwiche ...
and perilla leaves. After eating ''hoe'' at a restaurant, ''
Goryeo
Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...
Dynasty (918–1392) at the latest. During the
Joseon
Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
period, the state promoted
Confucianism
Confucianism, also known as Ruism or Ru classicism, is a system of thought and behavior originating in ancient China, and is variously described as a tradition, philosophy, Religious Confucianism, religion, theory of government, or way of li ...
, 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 Ocean, 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 oft ...
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 ...
)
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 octopuses.
Etymology
The generic name ''Enteroctopus'' was created by Alphonse Tremeau de Rochebrune and Jules François Mabille in 1887 and published in 1889, jo ...
)
File:Ojingeo-hoe.jpg, ''Ojingeo-hoe'' (raw
flying squid
Ommastrephidae is a family of squid containing three subfamilies, 11 genera, and over 20 species. They are widely distributed globally and are extensively fished for food. One species, '' Todarodes pacificus'', comprised around half of the world' ...
)
File:Jeonbok-mulhoe 2.jpg, ''Jeonbok- mulhoe'' (cold raw
abalone
Abalone ( or ; via Spanish , from Rumsen language, Rumsen ''aulón'') is a common name for any small to very large marine life, marine gastropod mollusc in the family (biology), family Haliotidae, which once contained six genera but now cont ...
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 most commonly bu ...
'' (cold noodles with ''hoe'')
File:Hoedeopbap (raw fish rice bowl).jpg, ''
Hoe-deopbap
''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 ...
'' (
bibimbap
Bibimbap
* ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish.
The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...
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'' ( or ) was a Chinese cuisine, Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties. According to the ''Book of Rites'' compiled between 202 BCE and 220 CE, ''kuai'' consists ...
*
Maeuntang
''Maeun-tang''
* () or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with ''gochujang'' (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables.Namasu
is a Japanese dish consisting of thinly sliced uncooked (''nama'') vegetables and seafood, Marination, marinated in rice vinegar (''su'') for several hours, pickling them slightly. ''Namasu'' was brought to Japan from China during the Nara peri ...
*
Sannakji
''San-nakji'' () is a variety of '' hoe'' (raw dish) made with long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to ...
*
Sashimi
is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce.
Origin
The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', whe ...
*
Yusheng
''Yusheng'', yee sang or yuu sahng ( zh, t=魚生, p=yúshēng, j=jyu4saang1), or Prosperity Toss, also known as lo sahng (Cantonese for ) is a Chinese raw fish salad that is popular among the Chinese communities of Malaysia and Singapore ...
*
Rui-be
is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.
See also
* Stroganina
* Hoe (food)
* Kuai (dish)
''Kuai'' ( or ) was a Chin ...