There are uncooked
hoe () as well as blanched
sukhoe ().
Raw Hoe (), the raw fish or meat dish, can be divided into
saengseon-hoe (), filleted raw fish, and
yukhoe (), sliced raw meat.
Saengseon-hoe () can be either
hwareo-hoe () made from freshly killed fish, or
seoneo-hoe () made using aged fish.
Blanched Sukhoe () is a
blanched fish, seafood, meat, or vegetable dish.
Ganghoe () is a dish of rolled and tied ribbons made with blanched vegetables such as
water dropworts and
scallions.
Mulhoe Mulhoe () is a dish made by mixing chopped freshly caught fish or squid with seasoning such as green onions, garlic, and chili powder and pouring water on them. It is considered a summer delicacy. Fishermen created this dish so they could have a simple meal while they were on board. It began to be sold commercially in the 1960s. The dish differs by region. In
Gangwon Province, squid mulhoe is consumed and vinegar is added.
Gochujang is the main seasoning in Gangwon Province and
North Gyeongsang Province while
doenjang is used in
South Gyeongsang Province and
Jeju Island.
Khe There is a variant of the dish in
Sakhalin Korean cuisine called
khe. One reported version of the dish served in the Uzbek Korean restaurant
Cafe Lily in New York City used catfish that was cured in vinegar, then seasoned.'''' == Preparation ==