( ko, 숙회) is a variety of ''

hoe Hoe or HOE may refer to: * Hoe (food), a Korean dish of raw fish * Hoe (letter), a Georgian letter * Hoe (tool), a hand tool used in gardening and farming ** Hoe-farming, a term for primitive forms of agriculture * Backhoe, a piece of excavati ...

'' dishes consisting of blanched vegetables, seafoods, or

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also ref ...

s. ''Sukhoe'' is usually dipped in '' chojang'', the mixture made of

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum' ...

and

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ...

History

A number of ''sukhoe'' varieties are listed in a 17th-century cookbook, '' Jubangmun''.

Varieties

* () – Blanched green sea fingers are chopped finely, and served with '' chojang'' (dipping sauce made with

and

). * () – Blanched '' dureup'' (angelica-tree shoots) are served with ''chojang''. * () or () – Fresh fish, boiled beef lung,

sea cucumber Sea cucumbers are echinoderms from the class Holothuroidea (). They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. The number of holothu ...

abalone Abalone ( or ; via Spanish , from Rumsen ''aulón'') is a common name for any of a group of small to very large marine gastropod molluscs in the family Haliotidae. Other common names are ear shells, sea ears, and, rarely, muttonfish or mu ...

are sliced, mixed with '' silpa'' (thread scallions), Indian chrysanthemum leaves, '' pyogo'' and '' seogi'' mushrooms, and coated with starch

slurry A slurry is a mixture of denser solids suspended in liquid, usually water. The most common use of slurry is as a means of transporting solids or separating minerals, the liquid being a carrier that is pumped on a device such as a centrifugal p ...

, blanched, and served in

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is c ...

milk. * () –

Aubergine Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal ( Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fru ...

s are blanched in

salt water Saline water (more commonly known as salt water) is water that contains a high concentration of dissolved salts (mainly sodium chloride). On the United States Geological Survey (USGS) salinity scale, saline water is saltier than brackish water, ...

, sliced thinly, and served with mustard sauce. * () – Blanched or raw ''minari'' (''

Oenanthe javanica ''Oenanthe javanica'', commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort and Japanese (flat leaf) parsley, is a plant of the genus '' Oenanthe'' originating from East Asia. It has a widespread native dist ...

'') is served with ''chojang''. * () – Fresh giant octopus is skinned, blanched, and served with ''chojang''. * () – Young leaves of brasenia is blanched, soaked in cold water, strained, and served with ''chojang''.

Gallery

File:Dureup-sukhoe 2.jpg, '' Dureup-hoe'' (blanched angelica-tree shoots) served with '' chojang'' File:Eumnamusun (Kalopanax septemlobus) blanched prickly castor oil tree shoots.jpg, '' Eumnamu-

sun The Sun is the star at the center of the Solar System. It is a nearly perfect ball of hot plasma, heated to incandescence by nuclear fusion reactions in its core. The Sun radiates this energy mainly as light, ultraviolet, and infrared rad ...

-hoe'' (blanched castor aralia shoots) File:Hanchi-sukhoe.jpg, '' Hanchi-sukhoe'' (blanched mitre squid) File:Horaegi-sukhoe.jpg, '' Horaegi-sukhoe'' (blanched loliolus squid) File:Korean cuisine-Muneo sukhoe-01.jpg, '' Muneo-sukhoe'' (blanched giant octopus) File:Ojingeo-sukhoe.jpg, '' Ojingeo-sukhoe'' (blanched flying squid)

References

{{Korea-cuisine-stub Korean seafood dishes Korean vegetable dishes

History

Varieties

Gallery

See also

References