food.wikisort.org - Dish

Hoe (회; 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.

This article's lead section may be too short to adequately summarize the key points. (December 2017)

Hoe

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

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

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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]

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]

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.[7][8] 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

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.[9]

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)

See also

• Hoedeopbap
• Kuai (dish)
• Maeuntang
• Namasu
• Sannakji
• Yusheng

References

External links

• 생선회의 역사와 정보

На других языках

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- [en] Hoe (food)

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[ru] Хве

Хве или хо (ɸø ~ ɸwe); в диалекте советских корейцев — хе — семейство блюд корейской кухни. Хве состоят из сырого мяса или рыбы с добавками. Распространённые варианты:

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