Hongeohoe || Sliced Raw Skate, 홍어회

Hongeohoe is a Korean dish made from fermented skate, a type of cartilaginous fish. It’s known for its strong, pungent smell and unique taste. While the odor can be off-putting to some, it’s a delicacy for many Koreans, especially in the southwestern region of the country.

Key Characteristics:

Strong Odor: The fermentation process gives the skate a strong, ammonia-like odor.
Unique Texture: The flesh is firm and chewy, with a slightly crunchy texture.
Complex Flavor: Despite the strong odor, the flavor is surprisingly complex, with a balance of umami, saltiness, and a slight sweetness.

How to Eat Hongeohoe:

Hongeohoe is often enjoyed with other foods to balance its strong flavor:

Hongeo Samhap (홍어삼합): This classic combination includes hongeohoe, kimchi, and boiled pork belly.
Hongeohoe with Water Parsley: The fresh and slightly spicy flavor of water parsley complements the strong taste of the skate.
Hongeohoe with Vinegar and Chili Pepper Paste: Dipping the skate in a mixture of vinegar and chili pepper paste can help to mitigate the strong odor and enhance the flavor.

Where to Try Hongeohoe:

Hongeohoe is most commonly found in the southwestern region of South Korea, particularly in the provinces of Jeollabuk-do and Jeollanam-do. However, you can also find it in some Korean restaurants in other parts of the country.

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