회

Hoe (회) is the Korean tradition of eating raw, thinly sliced fresh fish or seafood. While it shares similarities with Japanese sashimi, Korean hoe has its own culinary identity shaped by unique dipping sauces and accompaniments. The most popular varieties include flounder (광어, gwangeo), sea bass (농어, nongeo), rockfish (우럭, ureok), and various shellfish. Unlike sashimi, which is typically paired with soy sauce and wasabi, Korean hoe is often eaten with cho-gochujang (초고추장) — a tangy, spicy red pepper paste mixed with vinegar — or sometimes a sesame oil and salt dip. The contrast between the fresh, mild fish and bold dipping sauce creates a flavor experience uniquely Korean. Hoe is not just a dish but a social ritual. Koreans gather at hoe restaurants (횟집, hoejip) to share large platters of fish, drink makgeolli or soju, and enjoy hours of leisurely eating by the sea.