sukhoe
{{Short description|Korean blanched seafood, vegetables, or offals}}
{{Infobox food
| name = Sukhoe
| image = Muneo-sukhoe 1.jpg
| caption = Muneo-sukhoe (blanched octopus)
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| country = Korea
| region =
| national_cuisine = Korean cuisine
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| type = Hoe
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{{Infobox Korean name
| title = Korean name
| hangul = 숙회
| hanja = 熟鱠
| rr = sukhoe
| mr = sukhoe
| koreanipa = {{IPA|ko|su.kʰwe̞|}}
}}
{{Transliteration|ko|Sukhoe}} ({{Korean|hangul=숙회}}) is a variety of hoe dishes consisting of blanched vegetables, seafoods, or offals.{{cite journal |last1=Lee |first1=Sung Woo |last2=Kim |first2=Kyung Jin |last3=Lee |first3=Hyo Gee |title=A Bibliographical Study of Korea-Food Terms |journal=Korean Journal of Food & Nutrition |year=1983 |volume=12 |issue=2 |pages=150–175 |url=http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?cn=JAKO198328635216063&dbt=JAKO&koi=KISTI1.1003%2FJNL.JAKO198328635216063 |accessdate=21 September 2018 |language=ko}}{{cite web |title=Sukhoe |script-title=ko:숙회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=446838 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}} Sukhoe is usually dipped in chojang, the mixture made of gochujang and vinegar.
History
A number of sukhoe varieties are listed in a 17th-century cookbook, Jubangmun.{{cite journal |last1=Kim |first1=Eun-Mi |last2=Yu |first2=Ahe-Ryung |title=A Literature Review on the Culinary Characteristics of Zubangmoon |journal=Korean Journal of Food and Cookery Science |year=2012 |volume=28 |issue=6 |pages=675–693 |doi=10.9724/kfcs.2012.28.6.675 |language=ko|doi-access=free }}
Varieties
{{Further information|Ganghoe#Varieties}}
- {{transliteration|ko|Cheonggak-hoe}} ({{lang|ko|청각회}}) – Blanched green sea fingers are chopped finely, and served with chojang (dipping sauce made with gochujang and vinegar).{{cite web |title=Cheonggak-hoe |script-title=ko:청각회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=332466 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=21 September 2018 |language=ko}}
- {{transliteration|ko|Dureup-hoe}} ({{lang|ko|두릅회}}) – Blanched dureup (angelica-tree shoots) are served with chojang.{{cite web |title=Dureup-hoe |script-title=ko:두릅회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=415201 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=21 September 2018 |language=ko}}
- {{transliteration|ko|Eochae}} ({{lang|ko|어채}}) or {{transliteration|ko|saengseon-sukhoe}} ({{lang|ko|생선숙회}}) – 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.{{cite web |title=Eochae |script-title=ko:어채 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=221316 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
- {{transliteration|ko|Gaji-hoe}} ({{lang|ko|가지회}}) – Aubergines are blanched in salt water, sliced thinly, and served with mustard sauce.{{cite web |title=Gaji-hoe |script-title=ko:가지회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=387509 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=21 September 2018 |language=ko}}
- {{transliteration|ko|Minari-hoe}} ({{lang|ko|미나리회}}) – Blanched or raw minari (Oenanthe javanica) is served with chojang.{{cite web |title=Minari-hoe |script-title=ko:미나리회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=429266 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=21 September 2018 |language=ko}}
- {{transliteration|ko|Muneo-sukhoe}} ({{lang|ko|문어숙회}}) – Fresh giant octopus is skinned, blanched, and served with chojang.{{cite web |title=Muneo-sukhoe |script-title=ko:문어숙회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=424642 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=20 September 2018 |language=ko}}
- {{transliteration|ko|Sunchae-hoe}} ({{lang|ko|순채회}}) – Young leaves of brasenia is blanched, soaked in cold water, strained, and served with chojang.{{cite web |title=Sunchae-hoe |script-title=ko:순채회 |url=http://stdweb2.korean.go.kr/search/View.jsp?idx=192832 |website=Standard Korean Language Dictionary |publisher=National Institute of Korean Language |accessdate=21 September 2018 |language=ko}}
Gallery
File:Dureup-sukhoe 2.jpg|Dureup-hoe (blanched angelica-tree shoots) served with chojang
File:Eumnamusun (Kalopanax septemlobus) blanched prickly castor oil tree shoots.jpg|Eumnamu-sun-hoe (blanched castor aralia shoots)
File:Hanchi-sukhoe.jpg|Hanchi-sukhoe (blanched mitre squid)
File:Horaegi-sukhoe.jpg|Horaegi-sukhoe (blanched loliolus squid)
File:Korean cuisine-Muneo sukhoe-01.jpg|Muneo-sukhoe (blanched giant octopus)
File:Ojingeo-sukhoe.jpg|Ojingeo-sukhoe (blanched flying squid)
See also
References
{{Reflist}}
{{Korean food and drink}}
Category:Korean seafood dishes
Category:Korean vegetable dishes
{{Korea-cuisine-stub}}