How to Make Hongeo Samhap (홍어삼합): Fermented Skate with Kimchi and Boiled Pork

Hongeo Samhap (홍어삼합) is one of the boldest and most iconic dishes in Korean cuisine — a fermented skate dish traditionally paired with aged kimchi and boiled pork slices (bossam). The word "samhap" means "three combinations," referring to the trio of flavors that create a powerful yet balanced experience: pungent hongeo, savory pork, and tangy kimchi.

While hongeo is definitely an acquired taste due to its ammonia-rich aroma, for those who appreciate it, this dish is the pinnacle of Korean culinary tradition, especially in the Jeolla-do region.

In this guide, I’ll show you how to enjoy hongeo samhap at home, including preparation, serving suggestions, and etiquette.

What Is Hongeo Samhap?

Hongeo Samhap (홍어삼합) is a traditional Korean dish that combines three main components:

Hongeo (홍어): Fermented skate fish, known for its strong ammonia smell and chewy texture.
Boiled pork slices (bossam): Usually made with pork belly or shoulder, seasoned and boiled until tender.
Aged kimchi: Strong, sour napa cabbage kimchi that complements the pungency of hongeo.

Hongeo samhap is usually eaten as an anju (안주) — food served with alcohol, especially soju or makgeolli — due to its intense flavor and scent.

Ingredients (Serves 2–3)

For Hongeo Samhap:

8–12 slices of fermented skate (pre-fermented, from Korean market)
8–10 slices boiled pork belly or pork shoulder
1 cup aged napa cabbage kimchi (mak-kimchi or bossam kimchi)

Optional Sides & Condiments:

Raw garlic cloves and sliced green chili peppers
Fresh perilla leaves or lettuce (for wrapping)
Ssamjang (Korean dipping sauce)
Steamed rice or nurungji (scorched rice)
Sesame oil + salt for dipping pork

How to Prepare and Serve Hongeo Samhap

Step 1: Boil the Pork

In a pot, boil 500g pork belly or shoulder with aromatics (onion, garlic, ginger, peppercorns) for 40–60 minutes until tender.
Slice into bite-sized pieces and set aside.

Step 2: Prepare the Hongeo

If frozen, defrost the fermented skate in the refrigerator.
Slice into thin, rectangular pieces (about 2x5 cm).
Serve chilled or at room temperature.

Step 3: Plate the Samhap

Arrange hongeo, pork slices, and kimchi side by side on a platter.
Provide dipping sauces and greens on the side.

Step 4: How to Eat

Place one perilla leaf or lettuce in your hand.
Add a slice of hongeo, a slice of pork, a piece of kimchi, and optional toppings.
Wrap and eat in one bite.
Alternatively, stack hongeo, pork, and kimchi directly without wrapping for a traditional experience.

Tips for First-Time Hongeo Eaters

Start with small portions: Hongeo has a strong smell; balance with more kimchi and pork.
Serve with alcohol: Soju or makgeolli helps mellow the intense flavor.
Eat quickly: Don’t overthink the aroma — just wrap and enjoy.
Use aged kimchi: The sourness pairs best with hongeo.

Final Thoughts

Hongeo samhap is not for the faint of heart — but for adventurous food lovers and Korean food purists, it offers a complex, unforgettable culinary experience. The mix of pungent, savory, and sour elements showcases the depth and richness of Korean flavor traditions.

If you’ve never tried hongeo samhap, now’s the time to embrace the bold side of Korean cuisine. Gather your friends, pour a round of soju, and dig in.

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저작자표시 (새창열림)