Hongeo (Korea)


Originating from Jeolla province, hongeo or hongeo-hoe is a South Korean specialty consisting of rajidae (skate) fish fermented in its urine. This cartilaginous fish is known to excrete urine through its skin, thus helping to occur and maintain natural fermentation in meat.

The process gives the fish signature flavors that bring to mind the strong and pungent odors of ammonia and dirty public restrooms. Since this unpleasant odor haunts diners long after they've had their share of hongeo, restaurants specializing in this delicacy often offer their customers services such as storing their jackets in sealed bags and applying deodorant on departure.

Smell aside, fish is admired for its chewy texture, distinctive taste and unusual stinging sensation in the mouth due to its high ammonia levels. Hongeo is typically paired with steamed pork slices and kimchi, a combination called samhap, and is often washed down with alcoholic beverages such as soju (a distilled Korean spirit) or makgeolli (rice wine).

ENJOY YOUR MEAL

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