Hoe (dish)

Hoe (dish)

The Hoe is a traditional Korean dish that consists of raw, thinly sliced seafood, similar to sashimi. The dish is typically served with a variety of accompaniments and is a popular choice in Korean dining, particularly during the summer months.

History

The history of hoe dates back to the Three Kingdoms period (57 BC – 668 AD), where it was a common practice to consume raw fish and meat. The dish has evolved over the centuries, with variations in preparation and presentation reflecting regional differences and historical influences.

Preparation

Hoe is prepared by thinly slicing raw seafood, typically fish such as flounder, tuna, or salmon. The seafood is then typically served on a bed of lettuce or other greens, and accompanied by a variety of condiments and side dishes, including soy sauce, gochujang (a spicy red chili paste), and ssamjang (a thick, spicy paste made from soybean paste, red chili paste, and other ingredients).

Varieties

There are several varieties of hoe, reflecting regional differences in Korea. For example, Jeju Island is known for its dombe gogi, a type of hoe made from raw pork, while the coastal city of Busan is famous for its mulhoe, a spicy cold soup made with raw fish and vegetables.

Cultural significance

Hoe is more than just a dish in Korean culture; it is a symbol of celebration and festivity. It is often served at special occasions and gatherings, and is particularly popular during the summer months when the heat makes the cool, refreshing dish a popular choice.

See also

• Korean cuisine
• Sashimi
• Raw foodism