Sukhoe
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| File:Muneo-sukhoe 1.jpg Muneo-sukhoe (blanched octopus) | |
| Type | Hoe |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 숙회 |
| Hanja | 熟鱠 |
| RR | sukhoe |
| MR | sukhoe |
| IPA | [su.kʰwe̞] |
| |
Sukhoe (Korean: 숙회) is a variety of hoe dishes consisting of blanched vegetables, seafoods, or offals.[1][2] Sukhoe is usually dipped in chojang, the mixture made of gochujang and vinegar.
History
[edit | edit source]A number of sukhoe varieties are listed in a 17th-century cookbook, Jubangmun.[3]
Varieties
[edit | edit source]- Cheonggak-hoe (청각회) – Blanched green sea fingers are chopped finely, and served with chojang (dipping sauce made with gochujang and vinegar).[4]
- Dureup-hoe (두릅회) – Blanched dureup (angelica-tree shoots) are served with chojang.[5]
- Lua error: Internal error: The interpreter exited with status 1. (Lua error: Internal error: The interpreter exited with status 1.) or Lua error: Internal error: The interpreter exited with status 1. (Lua error: Internal error: The interpreter exited with status 1.) – Fresh fish, boiled beef lung, sea cucumber, abalone are sliced, mixed with silpa (thread scallions), Indian chrysanthemum leaves, pyogo and seogi mushrooms, and coated with starch slurry, blanched, and served in sesame milk.[6]
- Lua error: Internal error: The interpreter exited with status 1. (Lua error: Internal error: The interpreter exited with status 1.) – Aubergines are blanched in salt water, sliced thinly, and served with mustard sauce.[7]
- Lua error: Internal error: The interpreter exited with status 1. (Lua error: Internal error: The interpreter exited with status 1.) – Blanched or raw minari (Oenanthe javanica) is served with chojang.[8]
- Lua error: Internal error: The interpreter exited with status 1. (Lua error: Internal error: The interpreter exited with status 1.) – Fresh giant octopus is skinned, blanched, and served with chojang.[9]
- Lua error: Internal error: The interpreter exited with status 1. (Lua error: Internal error: The interpreter exited with status 1.) – Young leaves of brasenia is blanched, soaked in cold water, strained, and served with chojang.[10]
Gallery
[edit | edit source]-
Hanchi-sukhoe (blanched mitre squid)
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Horaegi-sukhoe (blanched loliolus squid)
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Muneo-sukhoe (blanched giant octopus)
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Ojingeo-sukhoe (blanched flying squid)
_blanched_prickly_castor_oil_tree_shoots.jpg){kind=link}
See also
[edit | edit source]References
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