Hongeo hwe [Raw Skate Fish]

Hongeo-hwe is fermented raw skate fish (Hongeo) served with vinegared Gochujang sauceor seasoned soy sauce. Aged Kimchi can also be served on the side to wrap the bite-sized hweslices. Thinly sliced Hoengeo-hwe can be mixed with Korean parsley (Minari) and vinegaredGuchugang, resulting in a spicy salad. In the Jeolla Provinces, no matter how many delicaciesare served, no feast can be truly complete without a pungent plate of Hongeo-hwe. Addictive Hoengeo-hwe: One Bite Is Never EnoughMany people who have never tried Hongeo-hwe think of it as a dare, repulsed by its uniqueand pungent smell. Yet the taste is heavenly, and one bite is said to be enough to get oneaddicted. Gourmets have even ranked the parts of Hongeo-hwe, and the winner was withoutcontention the skate’s glossy, slimy nose. People will say that you are not qualified to discussthe taste of Hongeo if you haven’t tasted it. Placing a piece of Hongeo nose, dipped in salt, inone’s mouth results in an immediate stinging sensation that starts at the tongue, climbs up thenose, and finally makes the eyes swell with tears. The sensation is hard to describe and couldbe a numbing experience for first timers. The part voted in second place was the wing, and the third was the tail. Both parts are enjoyedfor their soft and crunchy texture. The Stronger the Smell of Ammonia, the Better the Hongeo-hweSkate caught fresh in the waters surrounding Heuksan Island in South Jeolla Province arethe most valued, but the best places to eat fermented skate are the nearby cities of Mokpoand Naju. Residents of Heuksan Island prefer Hongeo-hwe made with unfermented skate. Fermenting skate is a complex process. In the past, the skate was sometimes wrapped in hempor rice straw and covered in compost in order to accelerate fermentation with the heat. Thesmell of fermented skate fish is not the result of rotting, but because of the ammonia that isproduced while bacteria grow during the fermentation process. The famous Samhap is a dishthat slices the fermented skate skin and seasons it with a sweet and spicy sauce, and serves itwith 3 year-old aged kimchi and boiled pork. This dish is the famous Samhap, or ‘medley ofthree. ’ On its own, Hongeo-hwe can be served with a simple vinegared Gochujang sauce, mustardsoy sauce, or chili powder with salt. The beverage that best accompanies Hongeo-hweis Makgeolli (Korean rice wine) because it softens the stinging taste and strong smell of theHongeo. Hongeo-hwe can be mixed a heap of Korean parsley (minari) and seasoning to makeHongeo-hwe-muchim. In this case, the Hongeo-hwe is first immersed in Makgeolli vinegarand then drained of excess liquid, to preserve the soft and crunchy texture.

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