Sukhoe Explained

Sukhoe
Country:Korea
National Cuisine:Korean cuisine
Type:Hoe
Korean name
Hangul:숙회
Hanja:熟鱠
Rr:sukhoe
Mr:sukhoe
Koreanipa:pronounced as /ko/

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

A number of sukhoe varieties are listed in a 17th-century cookbook, Jubangmun.[3]

Varieties

See also

Notes and References

  1. Lee . Sung Woo . Kim . Kyung Jin . Lee . Hyo Gee . A Bibliographical Study of Korea-Food Terms . Korean Journal of Food & Nutrition . 1983 . 12 . 2 . 150–175 . 21 September 2018 . ko.
  2. Web site: Sukhoe . ko:숙회 . . . 20 September 2018 . ko.
  3. Kim . Eun-Mi . Yu . Ahe-Ryung . A Literature Review on the Culinary Characteristics of Zubangmoon . Korean Journal of Food and Cookery Science . 2012 . 28 . 6 . 675–693 . 10.9724/kfcs.2012.28.6.675 . ko. free .
  4. Web site: Cheonggak-hoe . ko:청각회 . . . 21 September 2018 . ko.
  5. Web site: Dureup-hoe . ko:두릅회 . . . 21 September 2018 . ko.
  6. Web site: Eochae . ko:어채 . . . 20 September 2018 . ko.
  7. Web site: Gaji-hoe . ko:가지회 . . . 21 September 2018 . ko.
  8. Web site: Minari-hoe . ko:미나리회 . . . 21 September 2018 . ko.
  9. Web site: Muneo-sukhoe . ko:문어숙회 . . . 20 September 2018 . ko.
  10. Web site: Sunchae-hoe . ko:순채회 . . . 21 September 2018 . ko.