Hoe: Korea's Fresh Raw Fish Culture

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.

The practice of eating raw fish in Korea dates back thousands of years. Historical records from the Joseon Dynasty (1392–1897) mention hoe as a food enjoyed by both aristocrats and common fishermen living along the coast. The abundant fish populations in the Yellow Sea, South Sea, and East Sea made raw fish a practical and delicious food source. Busan, Korea's second-largest city and its largest port, became the spiritual home of hoe culture. The famous Jagalchi Market in Busan — the largest seafood market in Korea — has been a hub for fresh hoe since the early 20th century. Coastal towns throughout Gyeongsang Province, Jeolla Province, and Jeju Island each developed their own local variations based on the seafood available in their waters.

A traditional hoe meal is an elaborate spread. The raw fish arrives on a large platter, arranged by type and sometimes accompanied by a whole presentation of the fish itself. Side dishes typically include fresh vegetables, kimchi, seaweed salad, and steamed rice.

• ·Wrap a slice of hoe in a perilla leaf (깻잎) or lettuce with a dab of cho-gochujang and a thin slice of garlic
• ·Try the sesame oil and salt dip (참기름 소금장) for a lighter, more delicate flavor that lets the fish shine
• ·At the end of the meal, order maeuntang (매운탕) — a spicy fish stew made from the carcass of your fish, a perfect warming finish
• ·Pair with chilled soju or makgeolli for the full experience

Hoe occupies a special place in Korean food culture as a symbol of coastal living and shared celebration. A trip to Busan or any seaside town is considered incomplete without sitting down at a hoejip and ordering a platter of fresh catch. Many Koreans associate hoe with memories of family trips, sea air, and the simple pleasure of fresh food. The hoejip experience also carries a social dimension — it is common to buy live fish directly from market tanks, watch it prepared in front of you, and share the meal over several hours. This emphasis on freshness and communal dining reflects core Korean values. In recent years, hoe culture has expanded inland with aquaculture making fresh fish available across the country, but nothing compares to eating it steps from the ocean in Busan.