About Hongeo (fermented skate) Featured In Netflix "Culinary Class Wars : Season 1 Ep 5" 

Netflix's "Culinary Class Wars" has reached global #1, capturing worldwide attention. I'll explain one of the series' episodes featuring hongeo (fermented skate), a dish that offers foreigners a unique culinary experience. I'm an ordinary office worker like many of you, not a fish expert or chef. This story is about the hongeo dishes that average Koreans experience and that you can try when visiting Korea.

Introduction to Hongeo

Hongeo is a type of ray fish. There are two kinds in Korea:

Chamhongeo: Mainly eaten fermented, about 1.5m long.

Ganjaemi: Eaten fresh or as a salad, about 0.5m long.

You can tell them apart by their size and nose shape - chamhongeo has a thinner, pointier nose.

It's easy to distinguish male and female hongeo:

Females are larger with a single tail.

Males have reproductive organs on both sides of their tail.

Importantly, females taste better. Sometimes, market sellers cut off male organs to pass them off as females.

The Smell of Hongeo

When you ask Koreans about hongeo, most will mention its smell. Hongeo is typically fermented, producing a strong ammonia odor. This scent is so powerful that it feels like it clears your sinuses when you eat it. Some people love it, others hate it, but many become fans once they acquire the taste.

Hongeo as a Food Items

Different parts of hongeo have unique tastes and textures. Hongeo enthusiasts generally prefer:

Nose (most popular)

It is the most popular part of the skate. When sliced, it has the strongest characteristic pungent smell of the hongeo. It is said that just by eating the nose, you have eaten the whole skate.

Wing meat

The wing meat is the body of the skate. It is popular for its soft texture and rich flavor. It is generally easy to come across.

Tail

The tail is firm and chewy in texture.

Hongeo-ae

It's the liver of a hongeo. It is the most precious part, and it has a unique taste and texture. In "Culinary Class Wars", it was said that the skate liver is very smooth compared to foie gras.

Korean Hongeo Dishes

Hongeo is a specialty of Korea's Jeolla region and is prepared in various ways:

Hongeo Samhap

: Fermented hongeo served with boiled pork and aged kimchi. The name 'Samhap' comes from eating three things together. When adding makgeolli(Korean rice wine) to it, it is called 'Hongtak'.

Hongeo Hoe

: Fresh, thinly sliced hongeo with red chili sauce. The unique smell of hongeo is very mild. It can be easily purchased at large supermarkets.

Hongeo Muchim

: A salad often served at weddings.

Hongeo Jjim

: Steamed hongeo with special sauce and vegetables. Fermented hongeo emits a stronger scent as it gets hotter.

Hongeo-ae Tang

: A soup made with hongeo liver. The strongest characteristic pungent smell and smooth texture make this dish one of the best among fermented hongeo dishes.

Hongeo Twigim

: Deep-fried hongeo. You will experience the unique taste of crispy fried food.

Conclusion

In "Culinary Class Wars" chefs competed using hongeo in Italian-style dishes, receiving positive reviews. This shows that hongeo, a unique Korean food, can be adapted to global cuisines. I hope this introduction encourages you to try this new food if you have the chance.