Source: Atlas Obscura
Like Icelandic hákarl, Korean hongeo—or fermented skate—excretes uric acid through its skin. South Koreans capitalize on this pungent, natural preservative by serving the creature as aged sashimi. Accompanied by boiled pork belly and kimchi, hongeo becomes part of a culinary trinity known as samhap.
Mokpo, a city at the southwestern tip of the Korean peninsula, is especially renowned for hongeo. Locals consider the dish an essential part the region’s culture and economy. How this sharp, ammonia-heavy dish…