Hoe (dish)

Hweh
Korean name
Hangul 회
Hanja 膾
Revised Romanization hweh
McCune–Reischauer hweh

Hweh (Korean pronunciation: [ɸø] ~ [ɸe]) may refer to various raw food dishes in Korean cuisine. Saengseon hweh[1] (생선회) or "Hwal-eo hweh" (활어회) is thinly sliced raw fish or other raw seafood (similar to Japanese sashimi); yukhweh (육회) is hweh made with raw beef[2] and seasoned with soy sauce, sesame oil, and rice wine; and gan hweh (간회) is raw beef liver with a sauce of sesame oil and salt.

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

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

History

It can be assumed that the tradition of eating hweh was introduced from China to Korea during the early Three Kingdoms Period (57 BC-668 AD), facilitated by frequent interchanges between China and 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).[3] While the term kuai (膾) originally referred to finely sliced raw fish or other meats such as beef or lamb, since the Qin and Han Dynasties it has referred mainly to raw fish. However, since Buddhism flourished in Korea from the middle part of the period until the late Goryeo Dynasty (918–1392), the killing of living beings was avoided, so that the habit of eating meat in general almost disappeared along with eating hweh. As the dominant influence of Buddhism fell off in the late Goryeo period, the consumption of hweh was revived. During the Joseon Dynasty, the state highly regarded Confucianism, and, as Confucius was known to have enjoyed eating raw meat, eating hweh was accepted without any resistance at that time.[4]

On the other hand, the consumption of raw meat or seafood is rare in present day Chinese cuisine apart from in a few regions, such as the Chaozhou dish yusheng.

See also

Gallery

References

  1. ↑ "LX F&B Akamatsu (아까마쯔)". Korea Tourism Organization. Retrieved 2013-04-05.
  2. ↑ "Yukhweh". South China Morning Post. 2012-08-15. Retrieved 5 April 2013.
  3. ↑ http://www.afpc.asso.fr/wengu/wg/wengu.php?no=248&l=Lunyu
  4. ↑ Kim Hak-min (김학민) (2003-07-16). 공자 사모님 힘드셨겠네 (in Korean). The Hankyoreh. Retrieved 2008-08-23.

External links

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