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.

A number of sukhoe varieties are listed in a 17th-century cookbook, Jubangmun.

This Korean cuisine–related article is a stub.

You can help Wikipedia by expanding it.