Hoe (food)

There are uncooked hoe (회) as well as blanched sukhoe (숙회).^[1][2]

Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) 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.^[10][11] 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.^{[citation needed]}

Hankyoreh states that hoe was introduced to Korea from China during the Three Kingdoms period. From the mid–Three Kingdoms period until the late Goryeo Dynasty, hoe consumption declined because Buddhism discourages killing.^[12] It was consumed again in the late Goryeo dynasty and the Joseon dynasty because the state promoted Confucianism and Confucius was known to have enjoyed raw meat.^[13]

Consumption of raw hoe carries risks of parasitic and bacterial infections. Anisakis simplex, a nematode parasite found in many fish species, can cause anisakiasis with symptoms including urticaria, abdominal pain, and anaphylaxis.^[14] A Korean study found that flatfish (40%) and congers (40%) were the most frequently implicated seafood sources in Anisakis allergy patients. The parasite is killed by heating above 60°C for 10 minutes or freezing below −20°C for 24 hours.^[15]

The myxozoan parasite Kudoa septempunctata, found in olive flounder (gwangeo), has been shown to cause acute diarrhea and vomiting.^[16] A 2023 study demonstrated that K. septempunctata spores disrupt intestinal tight junctions and induce serotonin secretion, leading to gastroenteritis in animal models. Freshwater fish such as pond smelts (Hypomesus olidus), commonly eaten raw in Korea, have been found to harbor trematode metacercariae including Clonorchis sinensis, which causes clonorchiasis.^[17] Bacterial contamination is also a concern; a 2016 cholera outbreak in South Korea was linked to raw seafood consumption, with Vibrio cholerae isolated from patients and coastal seawater.^[18]

Consumption of raw or undercooked seafood can also lead to infection with Vibrio vulnificus, which causes primary septicemia primarily in individuals with diabetes, chronic liver disease, or alcoholism. Reported case-fatality rates exceed 50%.^[19]

Health authorities have long recommended avoiding raw or undercooked freshwater fish, as they are the primary source of Clonorchis sinensis (liver fluke) infection.^[20]

• 
  Various hoe from different species
• 
  Bangeo-hoe (raw amberjack)
• 
  Gaebul-hoe (raw fat innkeeper worm)
• 
  Godeungeo-hoe (raw chub mackerel)
• 
  Galchi-hoe (raw largehead hairtail)
• 
  Gulhoe (raw oysters)
• 
  Horaegi-hoe (raw loliolus squid)
• 
  Jaridom-hoe (raw pearl-spot chromis)
• 
  Muneo-hoe (raw giant octopus)
• 
  Ojingeo-hoe (raw flying squid)
• 
  Jeonbok-mulhoe (cold raw abalone soup)
• 
  Hoe-muchim (seasoned hoe salad)
• 
  Hoe-naengmyeon (cold noodles with hoe)
• 
  Hoe-deopbap (bibimbap with hoe)

• Hoedeopbap
• Kuai (dish)
• Maeuntang
• Namasu
• Rui-be
• Sannakji
• Sashimi
• Yusheng