Hoe (dish)

Hoe
Korean name
Hangul	회
Hanja
Revised Romanization	hoe
McCune–Reischauer	hoe

Hoe (Korean pronunciation: [hwe̞]) refers to several varieties of raw food dishes in Korean cuisine. Saengseon hoe (생선회) or "Hwareo hoe" (활어회) is thinly sliced raw fish or other raw seafood (similar to Japanese sashimi). Yukhoe (육회) is made of raw beef seasoned with soy sauce, sesame oil, and rice wine, while gan hoe (간회) is raw beef liver with a sauce of sesame oil and salt.

Saengseon hoe is sometimes called sashimi (사시미), a Japanese loanword in use despite efforts to remove loanwords from the Korean language.

Fish hoe is usually dipped in a spicy gochujang-based sauce called chogochujang (초고추장) or Ssamjang (쌈장), and wrapped in lettuce and Korean perilla leaves.

When people finish a meal of saengseon hoe at a restaurant, they sometimes order maeuntang (spicy fish stew, from the fish heads and remaining meat) together with various vegetables.

Historians assume the tradition of eating hoe was imported from China to Korea during early in the Three Kingdoms Period (57 BC-668 AD), facilitated by frequent exchanges between China and Korea on the Korean peninsula. According to the Confucian Analects, written in the 1st century BC, Confucius said "Do not shun rice that is well clean; do not shun kuai that is thinly sliced" (食不厭精，膾不厭細). While the term kuai () originally referred to finely sliced raw fish or other meats such as beef or lamb, since the Qing and Han Dynasties it has referred mainly to raw fish.

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