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Hoe (food) - Wikipedia

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*Hoe*

Alternative names	Hwe
Type	Raw fish
Place of origin	Korea
Associated cuisine	East Asian Cuisine
Variations	Yukhoe sukhoe ganghoe
Media: Hoe

Korean name
Hangul	회
Revised Romanization	hoe
McCune–Reischauer	hoe
IPA	[hwɛ]

Korean cuisine 한국 요리 조선 료리
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Hoe (Korean: 회; pronounced [hwɛ]) 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 (회) as well as blanched sukhoe (숙회).^[1]^[2]

Raw

Hoe (회), the raw fish or meat dish, can be divided into saengseon-hoe (생선회), filleted raw fish, and yukhoe (육회), sliced raw meat.^[3]^[4] Saengseon-hoe (생선회) can be either hwareo-hoe (활어회) made from freshly killed fish, or seoneo-hoe (선어회) made using aged fish. Mulhoe (물회) is a cold raw fish soup.^[5]

Baemjangeo-hoe (뱀장어회) – freshwater eel
Baendaengi-hoe (밴댕이회) – sardinella
Bangeo-hoe (방어회) – amberjack
Bogeo-hoe (복어회) – fugu
Bungeo-hoe (붕어회) – Crucian carp
Chamchi-hoe (참치회) – tuna
Daegu-hoe (대구회) – cod
Dorumuk-hoe (도루묵회) – sandfish
Gaebul-hoe (개불회) - fat innkeeper worm
Gajami-hoe (가자미회) – righteye flounder
Gamulchi-hoe (가물치회) – snakehead
Gehoe (게회) – crab
Godeungeo-hoe (고등어회) – Mackerel
Gul-hoe (굴회) – oyster
Gwangeo-hoe (광어회) – olive flounder
Haesam-hoe (해삼회) – sea cucumber
Hongeo-hoe (홍어회) – skate
Ingeo-hoe (잉어회) – carp
Jari-hoe (자리회) – chromis
Jogae-hoe (조개회) – clam
Jogi-hoe (조기회) – yellow croaker
Junchi-hoe (준치회) – ilisha
Mineo-hoe (민어회) – brown croaker
Muneo-hoe (문어회) – giant octopus
Myeongtae-hoe (명태회) – pollock
Nakji-hoe (낙지회) – long arm octopus
Nongeo-hoe (농어회) – seabass
Saengbok-hoe (생복회) – abalone
San-nakji (산낙지) – long arm octopus
Songeo-hoe (송어회) – Trout
Ssogari-hoe (쏘가리회) – mandarin fish
Sungeo-hoe (숭어회) – mullet
Munggae-hoe (멍게회) - sea pineapple
Jeoneo-hoe (전어회) - konosirus
Ureok-hoe (우럭회) - refers to korean rockfish and Sebastes hubbsi
Galchi-hoe (갈치회) - largehead hairtail

Blanched

Sukhoe (숙회) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (강회) is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.^[6]

Khe

There is a variant of the dish in Sakhalin Korean cuisine^[7] called khe. One reported version of the dish served in the Uzbek Korean restaurant Cafe Lily in New York City used catfish that was cured in vinegar, then seasoned.^[8]

Preparation

Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and aging the fish at a certain temperature before filleting.^[9]^[10] Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves. After eating hoe at a restaurant, maeun-tang (spicy fish stew) made with the bones, head, and the remaining meat of the fish, can be served as an add-on dish.

History

*Gangbyeon hoeeum* (lit. 'Eating *hoe* at riverside') drawn by Kim Deuk-sin (1754‒1822) depicts Korean people gathered to eat *saengseon-hoe* (raw fish dish) after fishing.

According to records, hoe appears to have been eaten from Goryeo Dynasty (918–1392) at the latest. During the Joseon period, the state promoted Confucianism, and, as Confucius was known to have enjoyed eating raw meat, hoe consumption greatly increased.^[11]

Gallery

Various hoe
Bangeo-hoe (raw amberjack)
Gaebul-hoe (raw fat innkeeper worm)
Godeungeo-hoe (raw chub mackerel)
Galchi-hoe (raw largehead hairtail)
Gulhoe (raw oysters)
Horaegi-hoe (raw loliolus squid)
Jaridom-hoe (raw pearl-spot chromis)
Muneo-hoe (raw giant octopus)
Ojingeo-hoe (raw flying squid)
Jeonbok-mulhoe (cold raw abalone soup)
Hoe-muchim (seasoned hoe salad)
Hoe-naengmyeon (cold noodles with hoe)
Hoe-deopbap (bibimbap with hoe)

References

^ "hoe" 회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 19 October 2018. Retrieved 3 June 2017.
^ "sukhoe" 숙회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 6 January 2018. Retrieved 3 June 2017.
^ "saengseon-hoe" 생선회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 3 October 2017. Retrieved 3 June 2017.
^ "yukhoe" 육회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 3 October 2017. Retrieved 3 June 2017.
^ "mulhoe" 물회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 3 October 2017. Retrieved 3 June 2017.
^ "ganghoe" 강회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 27 August 2018. Retrieved 3 June 2017.
^ RBTH, Ajay Kamalakaran (2016-07-01). "Russo-Korean cuisine: 7 delicacies from the Russian Far East". Russia Beyond. Retrieved 2023-10-09.
^ Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 2 January 2019.
^ 김, 경운 (26 October 2015). "[김경운 기자의 맛있는 스토리텔링 15] 선어회와 활어회". Seoul Shinmun (in Korean). Retrieved 3 June 2017.
^ "고기와 생선, 숙성의 맛". The Chosun Ilbo (in Korean). 27 March 2017. Retrieved 3 June 2017.
^ Kim Hak-min (김학민) (2003-07-16). 공자 사모님 힘드셨겠네 (in Korean). The Hankyoreh. Retrieved 2008-08-23.

External links

Wikimedia Commons has media related to Hoe (food).

생선회의 역사와 정보

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