 Muneo-sukhoe (blanched octopus) | |
| Type | Hoe |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 숙회 |
|---|---|
| Hanja | 熟鱠 |
| Revised Romanization | sukhoe |
| McCune–Reischauer | sukhoe |
| IPA | [su.kʰwe̞] |
Sukhoe (Korean: 숙회) 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.
- ^ Lee, Sung Woo; Kim, Kyung Jin; Lee, Hyo Gee (1983). "A Bibliographical Study of Korea-Food Terms". Korean Journal of Food & Nutrition (in Korean). 12 (2): 150–175. Retrieved 21 September 2018.
- ^ "Sukhoe" 숙회. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 20 September 2018.