🐟 The Brave Taste of Korea: Hongeo Hwe (Fermented Skate Fish)

A pungent, eye-watering delicacy from Jeolla Province

If you’ve ever heard of Hongeo Hwe, you probably also heard about its strong smell. Most first-timers hesitate, even recoil. But once you take that first bite —something magical happens. The sharp sting gives way to a deep, savory sweetness and an addictive chewiness that lingers in your mind. It’s bold, unforgettable, and somehow… you’ll find yourself craving it again. That’s the strange charm of Hongeo Hwe, Korea’s most daring delicacy.

💨 A Bite That Clears the Nose and Brings Tears to Your Eyes

Hongeo Hwe is raw skate fish that has been naturally fermented. It’s usually sliced thin and served with a sweet-and-spicy gochujang (Korean chili paste) sauce or seasoned soy sauce. In Jeolla Province, it’s often wrapped with aged kimchi or tossed with Korean parsley (minari) to make a spicy Hongeo-muchim salad.

That first bite hits like a wave — it travels from your tongue up through your nose, leaving a tingling sensation that makes your eyes water. Food lovers even rank the parts of the fish:the nose (for its strongest flavor), the wings (soft and chewy), and the tail (firm with a crisp texture). 🧪 The Science Behind the Smell

Here’s the truth: the smell of Hongeo isn’t from rot — it’s from science. Unlike most fish, skate excretes uric acid as ammonia through its skin, and during fermentation, that ammonia produces the dish’s famous pungent aroma.

In the old days, fishermen wrapped the skate in rice straw or hemp and buried it in compostto accelerate fermentation using natural heat. The result? A distinct, sharp smell followed by a mellow sweetness that’s impossible to forget once you’ve tried it.

🍽️ The Spicy Charm of Hongeo Hwe-muchim

If you want to experience Hongeo Hwe in a more approachable way, try Hongeo Hwe-muchim, a spicy Korean skate salad. Thin slices of fermented skate are mixed with crisp minari  (Korean parsley),shredded vegetables, and a sweet-and-spicy gochujang sauce. The combination of tangy chili, herbal freshness, and that signature Hongeo aromacreates a bold yet balanced flavor that wakes up every sense.

Enjoy it with a chilled cup of makgeolli (Korean rice wine) —its gentle sweetness smooths out the sharp, ammonia-like notes of the skateand turns the dish into something deeply comforting and addictive. 🍶 🌊 Born from the Sea, Perfected by Time

The best Hongeo comes from the waters around Heuksan Island in South Jeolla Province, with Mokpo and Naju being the most famous cities for enjoying this dish. Locals even say, “The stronger the smell, the better the Hongeo.” It’s a dish that reflects the patience, pride, and bold palate of the Jeolla people. ❤️ A Taste That Challenges — and Captivates

Hongeo Hwe isn’t for everyone. It’s challenging, even shocking at first. But true gourmets know that real food experiences begin where comfort ends. Behind the sting and the tears lies a story of tradition, fermentation, and the deep human creativity that turns nature’s ingredients into art. So, if you ever get the chance — be brave. Take a bite, hold your breath, and discover why Koreans say:

“The moment your eyes tear up,you taste the ocean itself.” 🌊