Hoe (food)

Korean dish of raw fish or meat

Template:Korean name

Hoe ( 회

) is a traditional Korean dish consisting of raw fish or meat. It is similar to sashimi in Japanese cuisine, but with distinct preparation and serving methods. Hoe is often enjoyed with a variety of side dishes and sauces, enhancing its flavors and textures.

Preparation

Raw fish hoe

The preparation of hoe involves selecting fresh fish or meat, which is then sliced thinly. The fish used in hoe is typically caught and prepared on the same day to ensure freshness. Common types of fish used include flounder, rockfish, and sea bream. The fish is usually filleted and then sliced into thin pieces.

For meat hoe, such as beef, the meat is often lightly frozen to make slicing easier. The slices are then served raw, sometimes with a light seasoning of salt or sesame oil.

Serving

Traditional hoe serving

Hoe is traditionally served with a variety of accompaniments. These include ssamjang, a thick, spicy paste made from gochujang and doenjang, and chojang, a sweet and spicy sauce made with gochujang and vinegar. Fresh vegetables such as lettuce, perilla leaves, and cucumber are often served alongside hoe, allowing diners to create wraps.

Types of Hoe

Assorted hoe

There are several types of hoe, each with unique characteristics:

• Sengseon-hoe (생선회): Raw fish hoe, the most common type, often served with a variety of dipping sauces.
• Yukhoe (육회): Raw beef hoe, typically seasoned with soy sauce, sesame oil, and garlic.
• Godeungeo-hoe (고등어회): Made with raw mackerel, known for its rich flavor.
• Bangeo-hoe (방어회): Made with raw yellowtail, popular for its firm texture.

Cultural Significance

Bangeo-hoe

Hoe is not only a culinary delight but also a cultural experience in Korea. It is often enjoyed in social settings, such as family gatherings or celebrations. The communal aspect of sharing hoe and its accompaniments is an integral part of Korean dining culture.

Related Dishes

• Sashimi: A Japanese dish of raw fish, similar to hoe but with different preparation and serving styles.
• Ceviche: A Latin American dish of raw fish marinated in citrus juices.

Related Pages

• Korean cuisine
• Sashimi
• Ceviche