Entree: North Korea – North Korean Coastal Cuisine – 홍어 ➤ hongeo (Strong-smelling fermented skate served thinly sliced with rice and kimchi)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 1 lb (454 g) fermented skate (hongeo), whole or fillets, thinly sliced
- 4 cups (760 g) short-grain white rice, cooked (about 2 cups uncooked)
- 1 cup (200 g) napa cabbage kimchi, chopped
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) gochujang or red pepper paste (optional for those who want heat)
- 2 cloves (0.01 lb / 5 g) garlic, thinly sliced
- 2 scallions (approx. 30 g), thinly sliced on the diagonal
- 1 small (3 oz / 85 g) cucumber, thinly sliced
- 1 tbsp (9 g) toasted sesame seeds
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) sugar
- 1 tsp (5 g) coarse sea salt (for rinsing if desired)

Instructions

1. If desired to reduce surface ammonia, gently rinse the fermented skate under cold running water and pat dry, or briefly soak (30–60 seconds) and drain; traditional preparations often serve it as-is for full aroma.
2. Slice the skate thinly against the grain into bite-sized pieces. Arrange slices on a serving platter.
3. In a small bowl combine sesame oil and soy sauce; reserve. In another small bowl mix rice vinegar and sugar until dissolved for a light dressing for cucumber.
4. Toss cucumber slices with the vinegar-sugar dressing and set aside. Arrange kimchi, garlic slices, scallions, and dressed cucumber on the platter as accompaniments.
5. To serve, place a scoop of steamed rice on each plate. Top rice with a slice of fermented skate, add a bit of kimchi and cucumber, and drizzle a few drops of sesame-soy mixture over the skate to taste.
6. Sprinkle toasted sesame seeds and additional scallions over the dish. Eat immediately, pairing small bites of skate with rice and kimchi to balance the intense flavor.