Hoe (food) Hoe (food) Hoe () refers to several varieties of raw food dishes in Korean cuisine. There are uncooked "hoe" () as well as blanched "sukhoe" (). "Hoe" (), the raw fish or meat dish, can be divided into "saengseon-hoe" (), filleted raw fish, and "yukhoe" (), sliced raw meat. "Saengseon-hoe" () can be either "hwareo-hoe" () made from freshly killed fish, or "seoneo-hoe" () made using aged fish. "Mulhoe" () is a cold raw fish soup. "Sukhoe" () is a blanched fish, seafood, meat, or vegetable dish. "Ganghoe" () is a dish of rolled and tied ribbons made with blanched
Stip (dish) of the regional word "Stippen" which means "to dip into something". Stip is also referred to as; "stip-in-t-gat", "potstroop" and "luie wievenkost". This last name translates into "lazy wife's food". It refers to the ease with which this dish is made. The dish is prepared by boiling the milk, adding the wheat and letting it sit. Stip (dish) Stip is a regional dish in the Dutch provinces of Groningen, Drenthe and Overijssel. It is served as buckwheat porridge with a hole containing fried bacon and a big spoonful of syrup. The traditional way to eat this dish, follows two steps.