() is a variety of ''
hoe'' dishes consisting of
blanched vegetables, seafoods, or
offal
Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat.
Some cultures strong ...
s.
''Sukhoe'' is usually dipped in ''
chojang'', the mixture made of
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 ...
and
vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
.
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
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 ...
and
vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
).
* () – Blanched ''
dureup'' (angelica-tree shoots) are served with ''chojang''.
* () or () – Fresh fish, boiled beef lung,
sea cucumber
Sea cucumbers are echinoderms from the class (biology), class Holothuroidea ( ). They are benthic marine animals found on the sea floor worldwide, and the number of known holothuroid species worldwide is about 1,786, with the greatest number be ...
,
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 ...
are sliced, mixed with ''
silpa
''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.
The species is very similar ...
'' (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 pu ...
, blanched, and served in
sesame
Sesame (; ''Sesamum indicum'') is a 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 cultivated for ...
milk.
* () –
Aubergine
Eggplant ( US, CA, AU, PH), aubergine ( UK, IE, NZ), brinjal ( IN, SG, MY, ZA, SLE), or baigan ( IN, GY) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typica ...
s are blanched in
salt water, sliced thinly, and served with
mustard sauce.
* () – Blanched or raw ''minari'' (''
Oenanthe javanica ''Oenanthe'' can refer to:
Taxonomy
*Oenanthe (bird), ''Oenanthe'' (bird), a genus of birds in the family Muscicapidae
*Oenanthe (plant), ''Oenanthe'' (plant), a genus of plants in the family Apiaceae
Persons
* Oenanthe of Egypt (flourished 3r ...
'') is served with ''chojang''.
* () – Fresh
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 ...
is skinned, blanched, and served with ''chojang''.
* () – Young leaves of
brasenia
''Brasenia'' is a genus belonging to the family Cabombaceae, consisting of one species, ''Brasenia schreberi'', commonly known as watershield. It is widely distributed in North America, the West Indies, northern South America (Venezuela, Guyana), ...
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 centre of the Solar System. It is a massive, nearly perfect sphere of hot plasma, heated to incandescence by nuclear fusion reactions in its core, radiating the energy from its surface mainly as visible light a ...
-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)
See also
* ''
Ganghoe''
References
Korean seafood dishes
Korean vegetable dishes
{{Korea-cuisine-stub