Hoe (food)
Hoe ( ) 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. There are uncooked "hoe" () as well as blanched "sukhoe" (). Raw. "Hoe" (), the raw fish or meat dish, can be divided into "saengseon-hoe" (), filleted raw fish, and "yukhoe" (), sliced raw meat. "Saengseon-hoe" () can be either "hwareo-hoe" () made from freshly killed fish, or "seoneo-hoe" () made using aged fish. "Mulhoe" () is a cold raw fish soup. Blanched. "Sukhoe" () is a blanched fish, seafood , meat, or vegetable dish. "Ganghoe" () is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions. Preparation. "Hwareo-hoe" () is prepared by filleting freshly killed fish, while "seoneo-hoe" () 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. 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.