Hoe (food)
Template:Short description Template:Italic title Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Hoe (Korean: Script error: No such module "Lang".Template:Category handler; Script error: No such module "IPA".) 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
Template:Sidebar with collapsible lists There are uncooked hoe (Script error: No such module "Lang".) as well as blanched sukhoe (Script error: No such module "Lang".).[1][2]
Raw
Script error: No such module "labelled list hatnote". Hoe (Script error: No such module "Lang".), the raw fish or meat dish, can be divided into saengseon-hoe (Script error: No such module "Lang".), filleted raw fish, and yukhoe (Script error: No such module "Lang".), sliced raw meat.[3][4] Saengseon-hoe (Script error: No such module "Lang".) can be either hwareo-hoe (Script error: No such module "Lang".) made from freshly killed fish, or seoneo-hoe (Script error: No such module "Lang".) made using aged fish. Mulhoe (Script error: No such module "Lang".) is a cold raw fish soup.[5] Script error: No such module "Template wrapper".Script error: No such module "Check for unknown parameters".
Blanched
Script error: No such module "Labelled list hatnote". Sukhoe (Script error: No such module "Lang".) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (Script error: No such module "Lang".) 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 (Script error: No such module "Lang".) is prepared by filleting freshly killed fish, while seoneo-hoe (Script error: No such module "Lang".) 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
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
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Various hoe
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Bangeo-hoe (raw amberjack)
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Gaebul-hoe (raw fat innkeeper worm)
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Godeungeo-hoe (raw chub mackerel)
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Galchi-hoe (raw largehead hairtail)
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Gulhoe (raw oysters)
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Horaegi-hoe (raw loliolus squid)
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Jaridom-hoe (raw pearl-spot chromis)
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Muneo-hoe (raw giant octopus)
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Ojingeo-hoe (raw flying squid)
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Hoe-muchim (seasoned hoe salad)
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Hoe-naengmyeon (cold noodles with hoe)
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Hoe-deopbap (bibimbap with hoe)
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See also
References
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