📝 About This Recipe
A legendary delicacy from South Korea’s Jeolla province, Hongeo-hoe is celebrated for its complex, ammonia-rich aroma and uniquely chewy, cartilaginous texture. Through a meticulous natural fermentation process, the skate develops a deep umami profile and a signature 'zing' that clears the palate and the senses. This dish is the centerpiece of 'Hongeo Samhap,' a harmonious trinity of fermented fish, fatty pork, and aged kimchi that represents the pinnacle of Korean soul food.
🥗 Ingredients
The Fish
- 2 kg Fresh Skate Wing (cleaned, skin-on, extremely fresh)
- 2 large bundles Rice Straw (dried and cleaned; essential for providing beneficial bacteria)
Cho-gochujang Dipping Sauce
- 4 tablespoons Gochujang (Korean chili paste)
- 3 tablespoons Rice Vinegar
- 1 tablespoon Honey or Sugar
- 1 teaspoon Toasted Sesame Seeds (lightly crushed)
- 1 teaspoon Minced Garlic (finely grated)
The Samhap Accompaniments
- 500 g Boiled Pork Belly (Bossam) (sliced thin)
- 1/2 head Mukeun-ji (Aged Kimchi) (at least 1 year old fermentation preferred)
- 5-6 cloves Raw Garlic Slices
- 2 pieces Green Chili Peppers (sliced diagonally)
- 1 tablespoon Salted Shrimp (Saeu-jeot) (for dipping pork)
👨🍳 Instructions
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1
Begin by thoroughly wiping the fresh skate wings with a clean, dry cloth. Do not wash with water, as moisture encourages the growth of bad bacteria; the skate's natural slime is essential for the fermentation process.
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2
Prepare a traditional fermentation vessel, such as an earthenware pot (Onggi) or a heavy-duty food-grade plastic container.
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3
Layer the bottom of the container with a thick bed of clean, dry rice straw. This straw introduces the specific microbes needed to convert urea into ammonia safely.
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4
Place the skate wings on top of the straw. If you have multiple pieces, layer them with more straw in between to ensure air circulation.
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5
Cover the top with a final layer of straw and seal the container tightly. Place it in a cool, dark place (ideally around 10°C or 50°F).
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6
Let the fish ferment for 7 to 10 days for a 'medium' strength, or up to 14 days for a 'strong' experience. Check the aroma periodically; it should be pungent and sharp, but not smell of rot.
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7
Once fermented, remove the skate. Wipe away any excess moisture or film with a paper towel. The flesh should have turned a slightly darker, pinkish-tan hue.
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8
Using a very sharp knife, slice the skate into bite-sized rectangles (about 0.5cm thick). Slice against the grain of the cartilage to ensure a manageable crunch.
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9
Prepare the Cho-gochujang by whisking together the chili paste, vinegar, honey, garlic, and sesame seeds in a small bowl until smooth.
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10
Prepare the pork belly by boiling it with ginger and scallions until tender, then slicing it into pieces similar in size to the skate.
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11
Slice the aged Mukeun-ji kimchi into long strips, ensuring it is cold for a temperature contrast.
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12
Arrange the skate slices, pork slices, and kimchi on a large platter in a decorative circular pattern, leaving space in the center for the dipping sauce and aromatics.
💡 Chef's Tips
Always use rice straw if possible; it contains the bacteria that properly manage the ammonia release and prevents spoilage. If you are a beginner, start with a 5-7 day fermentation to acclimate your palate to the intensity. Never wash the skate with water during the process, as this will lead to mold rather than fermentation. Ensure your knife is incredibly sharp, as cutting through skate cartilage requires precision to get the desired texture. Store any leftovers in an airtight container in the fridge, but consume within 3 days of finishing the fermentation.
🍽️ Serving Suggestions
Serve as 'Samhap' by stacking a piece of kimchi, then pork, then skate for the ultimate flavor balance. Pair with Makgeolli (Korean sparkling rice wine); the creamy sweetness perfectly cuts through the sharp ammonia of the fish. Serve alongside a bowl of hot, steamed white rice to help ground the intense flavors. Provide a side of toasted salt mixed with red chili powder for those who prefer a dry dip over the wet sauce. Include a plate of watercress or perilla leaves to wrap the fish for added freshness.