Hongeo

Hailing from the province of Jeolla, hongeo or hongeo-hoe is a South Korean specialty that consists of skate that gets fermented in its urine. This cartilaginous fish is known to eliminate urine through its skin, thus allowing for natural fermentation to take place in the flesh and helping to preserve it.

The process lends the fish its signature aromas that bring to mind the strong and pungent odors of ammonia and dirty public toilets. As this unpleasant odor follows diners long after they’ve had their share of hongeo, restaurants which specialize in this delicacy often offer their customers services such as keeping their jackets in sealed bags and spraying them with deodorant upon leaving.

Odor aside, the fish is appreciated for its chewy texture, distinctive flavor, and the unusual, stinging sensation it leaves in the mouth due to high levels of ammonia. Hongeo is typically paired with slices of steamed pork belly and kimchi, a combination that is called samhap, and it is commonly washed down with alcoholic beverages such as soju (a distilled Korean spirit) or makgeolli (rice wine).

This pungent-smelling dish is mainly associated with the city of Mokpo, where it has played a significant role in the region’s economy and culture.