''Hoe'' ( ) refers to several varieties of raw food dishes in
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
, 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 context ...
'' (), 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 blanched fish, seafood, meat, or vegetable dish. '' Ganghoe'' () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.
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, stuck) ...
'': removing the blood and innards and ageing the fish at a certain temperature before filleting. Fish or seafood ''hoe'' is often served with
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'' ...
-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, ''
Goryeo Dynasty
Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificati ...
(918–1392), the consumption of fish and other meat products (including ''hoe'') declined. As the influence of Buddhism waned in the late Goryeo Dynasty period, the consumption of ''hoe'' began to lose its stigma.
During the
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 re ...
, 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 ...
, 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)
File:Korean_sea_worm.jpg, ''Gaebul-hoe'' (raw
fat innkeeper worm
Fat innkeeper worm may refer to:
*''Urechis caupo'', a species of spoon worm in North America
*''Urechis unicinctus'', a species of spoon worm in East Asia
{{Disambig ...
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, ...
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'', comprises around half of the world's ...
)
File:Jeonbok-mulhoe 2.jpg, ''Jeonbok- mulhoe'' (cold raw
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 (biology), family Haliotidae. Other common name
In biology, a common name of a taxon o ...
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
''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 ...
*
Maeuntang
''Maeun-tang''
* () or spicy fish stew is a hot spicy Korean cuisine fish soup boiled with ''gochujang'' (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables.Namasu
*
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 ...