What Is Hoe (회)? Korean Raw Fish Explained (Part 1)
If you’re planning a trip to Korea, you may come across a surprising question online:
“Do Koreans eat raw fish alive?”
Or in internet slang: “Koreans eat raw fish alive??”
The truth is, Korea does have one of the most unique raw fish cultures in the world—but the idea of Koreans eating fish “alive” is an exaggeration.
In Korea, raw fish is a common and well-established seafood dish with a long history.
Historical records suggest that Koreans have enjoyed various forms of raw fish for over a thousand years.
Today, the two countries most strongly associated with raw fish as a mainstream food culture are Korea and Japan.
While sushi and sashimi restaurants exist worldwide, most countries still mainly eat fish cooked rather than raw.
In Korea, raw fish is not treated as “a few slices of seafood.”
Like many Korean meals, hoe is usually enjoyed with side dishes, sauces, and a hot soup at the end. It’s not just food—it’s a full dining experience.
In this guide, you’ll learn what Korean hoe really is, how it differs from Japanese sashimi, and how Koreans typically enjoy it.
What Is Hoe (회)?
In Korea, hoe (회) refers to raw fish or seafood that is sliced and served fresh.
It is often described as “Korean sashimi” in English, but Korean hoe has its own distinct style and culture.
When Koreans say, “Let’s go eat hoe,” they usually imagine one of these places:
- a raw fish restaurant with large aquariums filled with live fish
- a seafood market displaying fresh fish and shellfish
In many cases, people choose their fish after talking with the restaurant owner, asking questions like:
- “What fish is best today?”
- “What’s in season right now?”
- “What’s the freshest option?”
Since Korea is surrounded by the sea on three sides, seafood plays an important role in everyday food culture.
And among all seafood dishes, live fish sashimi (hwal-eo hoe) is one of the most iconic.
Do Koreans Really Eat Live Fish Sashimi?
This is the part that surprises many foreign travelers.
In Korea, many raw fish restaurants keep fish alive in aquariums.
When you order, the fish is prepared immediately and sliced fresh. This is why the term “live fish sashimi” is commonly used.
Korea’s preference for live fish sashimi is closely connected to geography and local fish species.
Many of the fish commonly eaten in Korea—such as flounder (gwang-eo), rockfish (woo-reok), and sea bream (dom)—are white-fleshed fish that live near the coast.
In contrast, fish like tuna—popular in Japan—are migratory fish and tend to have darker, red flesh.
White-fleshed fish usually has a firmer and chewier texture.
Over time, Koreans became accustomed to this texture and began to associate firmness with freshness.
Another reason is Korea’s compact geography. In many areas, seafood can travel from the coast to inland cities in just a few hours, making it possible to enjoy fresh fish almost anywhere in the country.
These factors, along with Korea’s well-developed fish farming industry, helped live fish sashimi become a normal part of everyday dining culture.
What’s the Difference Between Korean Hoe and Japanese Sashimi?
Raw fish can generally be divided into three main styles depending on how it is prepared.
- Live fish sashimi (Hwal-eo hoe): made from fish that is kept alive and sliced immediately
- Fresh chilled sashimi (Seon-eo hoe): made from fish that is kept fresh for a certain period after being caught
- Aged sashimi (Sukseong hoe): made from fish that is aged under controlled low temperatures to enhance flavor
Although these terms sound similar, the taste and texture can be completely different depending on the preparation process and aging time.
In Korea, the word hoe usually refers to live fish sashimi, while Japanese sashimi is mostly based on fresh chilled fish or aged fish.
After a fish dies, its stiffened proteins gradually break down over time, and the umami flavor becomes stronger.
Japanese sashimi culture developed by using this process—keeping fish for a certain period or aging it at low temperatures to maximize tenderness and umami.
In contrast, Koreans generally prefer a firmer, chewier texture and a fresher taste, which is why Korean hoe culture developed around slicing live fish immediately, often directly from a restaurant aquarium.
How Koreans Eat Hoe (The Local Way)
In Korea, eating hoe is not simply dipping raw fish into soy sauce.
One of the most common Korean styles is eating hoe as a wrap, known as ssam (쌈).
A typical Korean hoe wrap often includes:
- lettuce or perilla leaves (kkaennip)
- a slice of raw fish
- garlic
- green chili pepper
- ssamjang or chojang
For many foreigners, adding garlic and chili pepper to raw fish may feel unusual.
But Koreans often enjoy hoe this way because it creates a stronger, more complex flavor.
Korean dining culture tends to emphasize bold combinations rather than tasting one ingredient alone.
Why Do Koreans Dip Raw Fish in Chojang?
One of the most unique parts of Korean hoe culture is chojang (초장), a spicy-sweet vinegar sauce.
Chojang is made by mixing gochujang (Korean red chili paste) with vinegar, sugar, garlic, and other ingredients.
Many Korean raw fish restaurants even claim their chojang is special, and some people choose restaurants based on the sauce alone.
“Doesn’t chojang overpower the fish?”
But Koreans enjoy chojang because it pairs well with the mild taste of live fish sashimi.
It adds sweetness, sourness, and a light spicy kick, making the flavor feel more balanced.
For beginners, chojang can also make raw fish feel more approachable.
While some Koreans prefer soy sauce and wasabi, chojang remains one of the most iconic symbols of Korean hoe culture.
What Side Dishes Come with Korean Hoe?
Another major difference between Korean hoe and sashimi in other countries is the number of side dishes.
In Korea, hoe is often served with a variety of banchan (side dishes), such as:
- salad
- steamed corn, sweet potato, or potato
- seasoned vegetables
- boiled quail eggs
- green peas
Depending on the restaurant, you may also receive extra seafood dishes such as:
- shrimp
- shellfish
- boiled octopus
- grilled fish
Recently, some people also enjoy eating hoe with sushi rice and white kimchi before the main fish is served.
This is one reason why hoe in Korea feels less like a single dish and more like a full seafood meal.
Why Does Maeuntang (매운탕) Come at the End?
In Korea, a raw fish meal often ends with maeuntang (매운탕), a spicy fish soup.
Maeuntang is typically made using fish bones and leftover parts from the raw fish preparation.
It is known for its rich, spicy broth, and it becomes especially popular during colder seasons.
Some people even say maeuntang is more memorable than the raw fish itself.
The soup also brings out the flavor of the meat still attached to the bones, creating a deep and satisfying finish.
In Korea, many people feel that a hoe meal is not complete without maeuntang.
Is Korean Raw Fish Safe to Eat?
This is one of the most common questions foreign travelers ask:
“Is Korean raw fish safe?”
In general, Korean live fish sashimi is considered relatively safe, and the risk is often extremely low when it is prepared properly and eaten fresh.
Certain food safety concerns, such as Vibrio bacteria in summer or norovirus in winter, are more commonly associated with shellfish (such as oysters) or seafood that has been stored for too long.
Because Korean live fish sashimi is usually sliced immediately from live fish, the fish itself generally has a very low risk of causing food poisoning.
However, food safety issues can still happen due to other factors—such as contaminated cutting boards, knives, or improper handling in restaurants.
That’s why travelers should still follow basic safety guidelines.
Tips for eating hoe safely in Korea
- Choose busy restaurants with high customer turnover
- Avoid places that look poorly maintained
- If the fish smells unusually strong, do not eat it
- If you order delivery, eat it as soon as possible
Final Thoughts: Korean Hoe Is More Than Food
Korean hoe is not simply raw fish.
It’s a full dining culture that includes:
- chojang and other sauces
- ssam-style wraps
- generous side dishes
- and maeuntang as the final dish
More importantly, hoe is often enjoyed as a social meal—shared with friends, family, and drinks.
That is why eating hoe in Korea feels different from eating sashimi in many other countries.
And if you want to experience Korean hoe culture at its best, there is one city most Koreans recommend:
Busan.
In the next post, I’ll explain why Busan is famous for raw fish, what to order there, and how foreign travelers can enjoy a Busan raw fish restaurant with confidence.
Coming Next: Part 2
Why Busan Has the Best Hoe (회): What to Order and How to Enjoy It Like a Local.
➡️ Continue to Part 2:
Why Busan Has the Best Hoe (회): What to Order and How to Enjoy It Like a Local
🥢 Curious about all the side dishes served with Korean hoe?
Here’s a quick guide to Korean banchan (side dishes).