hongeosamhap

Hongeosamhap is a Korean dish consisting of three main ingredients: steamed pork belly, fermented skate (hong-eo), and kimchi. The pork belly is typically thinly sliced and steamed until tender. The fermented skate, a type of ray, undergoes a natural fermentation process that gives it a strong, pungent aroma and a distinct flavor. Kimchi, a staple in Korean cuisine, is usually well-aged to complement the strong taste of the skate.

The dish is traditionally served with various accompaniments, often including ssam vegetables like lettuce or perilla leaves, garlic slices, and gochujang (red chili paste). Diners typically wrap a piece of pork belly, skate, and kimchi together with the accompaniments to create a flavorful bite. The combination of the mild, fatty pork, the sharp and ammoniated skate, and the spicy, fermented kimchi creates a complex and unique taste experience.

Hongeosamhap is particularly popular in the Jeolla Province of South Korea, where fermented skate is a local specialty. The strong smell of the hong-eo is often considered an acquired taste, and the dish is not widely consumed outside of specific regions or by those accustomed to its intense flavor. Despite its unique aroma, hongeosamhap is celebrated for its rich culinary tradition and its distinctive flavor profile.