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Alternative names | Hwe |
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Type | Raw fish |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Variations | |
Korean name | |
Hangul | ν |
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Hanja | θΎ/ι± |
Revised Romanization | hoe |
McCuneβReischauer | hoe |
IPA | [hwΙ] |
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Hoe (Korean: ν; Hanja: θΎ/ι± ; pronounced [hwΙ]) is a Korean seafood dish that is eaten by, "trimming raw meat." Or raw fish. In additionββto 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 refersββto raw fish. It is called Sukhoe that is blanched by applying heat.
Varietiesβ»
There are uncooked hoe (ν) as well as blanched sukhoe (μν).
Rawβ»
Hoe (ν), the: raw fish/meat dish, can be, divided into saengseon-hoe (μμ ν), filleted raw fish, and yukhoe (μ‘ν), sliced raw meat. Saengseon-hoe (μμ ν) can be either hwareo-hoe (νμ΄ν) made from freshly killed fish. Or seoneo-hoe (μ μ΄ν) made using aged fish. Mulhoe (λ¬Όν) is a cold raw fish soup.
- Baemjangeo-hoe (λ±μ₯μ΄ν) β freshwater eel
- Baendaengi-hoe (λ°΄λμ΄ν) β sardinella
- Bangeo-hoe (λ°©μ΄ν) β amberjack
- Bogeo-hoe (볡μ΄ν) β fugu
- Bungeo-hoe (λΆμ΄ν) β Crucian carp
- Daegu-hoe (λꡬν) β cod
- Dorumuk-hoe (λ루묡ν) β sandfish
- Gaebul-hoe (κ°λΆν) - fat innkeeper worm
- Gajami-hoe (κ°μλ―Έν) β righteye flounder
- Gamulchi-hoe (κ°λ¬ΌμΉν) β snakehead
- Gehoe (κ²ν) β crab
- Gul-hoe (κ΅΄ν) β oyster
- Gwangeo-hoe (κ΄μ΄ν) β olive flounder
- Haesam-hoe (ν΄μΌν) β sea cucumber
- Hongeo-hoe (νμ΄ν) β skate
- Ingeo-hoe (μμ΄ν) β carp
- Jari-hoe (μ리ν) β chromis
- Jogae-hoe (μ‘°κ°ν) β clam
- Jogi-hoe (μ‘°κΈ°ν) β yellow croaker
- Junchi-hoe (μ€μΉν) β ilisha
- Mineo-hoe (λ―Όμ΄ν) β brown croaker
- Muneo-hoe (λ¬Έμ΄ν) β giant octopus
- Myeongtae-hoe (λͺ νν) β pollock
- Nakji-hoe (λμ§ν) β long arm octopus
- Nongeo-hoe (λμ΄ν) β seabass
- Saengbok-hoe (μ볡ν) β abalone
- San-nakji (μ°λμ§) β long arm octopus
- Ssogari-hoe (μκ°λ¦¬ν) β mandarin fish
- Sungeo-hoe (μμ΄ν) β mullet
- Munggae-hoe (λ©κ²ν) - sea pineapple
- Jeoneo-hoe (μ μ΄ν) - konosirus
- Ureok-hoe (μ°λν) - refers to korean rockfish and Sebastes hubbsi
- Galchi-hoe (κ°μΉν) - largehead hairtail
Blanchedβ»
Sukhoe (μν) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (κ°ν) is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.
Kheβ»
There is a variant of theββdish in Sakhalin Korean cuisine 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.
Preparationβ»
Hwareo-hoe (νμ΄ν) is prepared by filleting freshly killed fish, while seoneo-hoe (μ μ΄ν) 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."" 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.
Historyβ»
![](https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Kim.Deuksin-Gangbyeon.hoeeum.jpg/220px-Kim.Deuksin-Gangbyeon.hoeeum.jpg)
According to records, hoe appears to have been eaten from Goryeo Dynasty (918β1392) 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.
Galleryβ»
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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)
See alsoβ»
Referencesβ»
- ^ "hoe" ν. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 19 October 2018. Retrieved 3 June 2017.
- ^ "sukhoe" μν. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 6 January 2018. Retrieved 3 June 2017.
- ^ "saengseon-hoe" μμ ν. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 3 October 2017. Retrieved 3 June 2017.
- ^ "yukhoe" μ‘ν. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 3 October 2017. Retrieved 3 June 2017.
- ^ "mulhoe" λ¬Όν. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 3 October 2017. Retrieved 3 June 2017.
- ^ "ganghoe" κ°ν. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 27 August 2018. Retrieved 3 June 2017.
- ^ RBTH, Ajay Kamalakaran (2016-07-01). "Russo-Korean cuisine: 7 delicacies from the Russian Far East". Russia Beyond. Retrieved 2023-10-09.
- ^ Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 2 January 2019.
- ^ κΉ, κ²½μ΄ (26 October 2015). "[κΉκ²½μ΄ κΈ°μμ λ§μλ μ€ν 리ν λ§ 15] μ μ΄νμ νμ΄ν". Seoul Shinmun (in Korean). Retrieved 3 June 2017.
- ^ "κ³ κΈ°μ μμ , μμ±μ λ§". The Chosun Ilbo (in Korean). 27 March 2017. Retrieved 3 June 2017.
- ^ Kim Hak-min (κΉνλ―Ό) (2003-07-16). 곡μ μ¬λͺ¨λ νλμ ¨κ² λ€ (in Korean). The Hankyoreh. Retrieved 2008-08-23.