Gaebul-hoe is a Korean dish primarily consumed in South Korea. It consists of raw spoon worm, also known as urechis unicinctus, which is marine invertebrate often referred to as "penis fish" due to its shape. This dish is part of the broader category of "hoe," which means raw fish or seafood prepared similarly to sashimi. Gaebul-hoe is often consumed as a delicacy and is especially popular along coastal areas in South Korea where fresh seafood is abundant.

The preparation of gaebul-hoe involves cleaning the spoon worm and slicing it into bite-sized pieces, which are typically consumed raw. It is usually served with a dipping sauce, often made from chojang, a mixture of red chili paste, vinegar, and other seasonings, which adds a tangy and spicy flavor to the dish. In some cases, sesame oil and salt might be used for dipping instead.

The spoon worm's flesh has a slightly chewy texture and a mild, somewhat sweet flavor. It is known for its crunchy texture when fresh. This dish is often served as an anju, or food served with alcoholic beverages, especially soju, a popular Korean distilled spirit.

Gaebul-hoe is part of South Korea's broader seafood gastronomy that utilizes a wide variety of marine life, reflecting the country’s geography as a peninsula with a strong fishing industry. The dish is less commonly found in North Korea, where economic hardship and different culinary traditions limit its presence. However, the cultural attitudes towards seafood consumption may have parallels in both Koreas due to shared historic and linguistic ties before the division of the Korean Peninsula.

In contemporary South Korea, gaebul-hoe can be found in fish markets, seafood restaurants, and certain street markets where fresh seafood is sold and consumed on-site.