Hoe (food) Facts for Kids

Quick facts for kids
*Hoe*

Alternative names	Hwe
Type	Raw fish
Place of origin	Korea
Associated national cuisine	Korean cuisine
Variations	Yukhwe sukhwe ganghwe

Korean name
Hangul	회
Hanja	膾; 鱠
Revised Romanization	hoe
McCune–Reischauer	hoe
IPA	[ɸwe̞]

Hoe (Hangul: 회; Hanja: 膾/鱠 pronounced [hwe]) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC - 668 AD), or earlier.

Varieties
- Raw
- Blanched
Preparation
History
Gallery
See also

Varieties

There are uncooked hoe (회) as well as blanched sukhoe (숙회).

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. 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.

Baemjangeo-hoe (뱀장어회) – freshwater eel
Baendaengi-hoe (밴댕이회) – sardinella
Bangeo-hoe (방어회) – amberjack
Bungeo-hoe (붕어회) – Crucian carp
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
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
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.

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 ageing the fish at a certain temperature before filleting. 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.

With the popularization of Buddhism in Korea, beginning in the middle of the Three Kingdoms period, and running late into the Goryeo Dynasty (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, the state promoted Confucianism, and, as Confucius was known to have enjoyed eating raw meat, hoe consumption greatly increased.