Sukhoe

Muneo-sukhoe_1

Sukhoe (Korean: 숙회) is a traditional Korean dish consisting of raw or lightly blanched seafood or meat. The term "sukhoe" translates to "parboiled sashimi" in English, indicating that the ingredients are often briefly cooked to retain their natural flavors and textures.

Ingredients and Preparation

Sukhoe is typically made using a variety of fresh seafood such as octopus, squid, shrimp, and various types of fish. In some variations, thinly sliced raw beef or other meats are used. The preparation involves lightly blanching the seafood or meat in boiling water for a very short period, just enough to cook the outer layer while keeping the inside raw or rare.

After blanching, the ingredients are immediately cooled in ice water to stop the cooking process and to maintain their texture. The dish is usually served with a variety of dipping sauces, such as chojang (a spicy-sweet red chili pepper sauce) or soy sauce mixed with wasabi.

Serving

Sukhoe is often served as an appetizer or a side dish in a traditional Korean meal. It is commonly accompanied by various banchan (side dishes) and is enjoyed for its fresh and clean taste. The dish is particularly popular in coastal regions of Korea where fresh seafood is readily available.

Cultural Significance

Sukhoe holds a special place in Korean culinary traditions, especially in regions like Busan and Jeju Island, known for their abundant seafood. It is often enjoyed during special occasions and celebrations, reflecting the importance of fresh ingredients in Korean cuisine.

Variations

There are several regional and seasonal variations of sukhoe, depending on the availability of ingredients. Some popular variations include:

• Ojingeo Sukhoe (오징어 숙회): Made with squid.
• Saengseon Sukhoe (생선 숙회): Made with various types of fish.
• Yukhoe (육회): A similar dish made with raw beef, often seasoned with soy sauce, sesame oil, and garlic.

See Also

• Hoe (Korean cuisine)
• Sashimi
• Korean cuisine
• Banchan

External Links

This article is a stub related to food. You can help WikiMD by expanding it!