How to pronounce Hongeo-hoe

Hongeo-hoe is written 홍어회 where it comes from. In the International Phonetic Alphabet it is /hoŋ.ʌ.hwe/. In plain English letters that is HONG-uh-hweh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Hongeo-hoe?

Hongeo-hoe is a main dish of South Korea. Where it comes from: South Jeolla. People usually eat it on festive days and at lunch or dinner. Its main ingredients are fish. It tastes sour and savory.

Where Hongeo-hoe comes from

Hongeo-hoe is one of 45 signature dishes of South Korea on this map. See all dishes from South Jeolla.

• Tteok-galbi 떡갈비 · Main dish · South Jeolla

  Tteok-galbi is minced beef short rib meat, seasoned, kneaded and pressed back into flat patties, then grilled.

• Gat-kimchi 갓김치 · Snack · South Jeolla

  Gat-kimchi is kimchi made from leaf mustard instead of napa cabbage: the leaves and stems are salted, seasoned and left to ripen.

• Sangchu-twigim 상추튀김 · Street food · Gwangju

  Sangchu-twigim, "lettuce fritters", is not fried lettuce.

• Ori-tang 오리탕 · Soup & stew · Gwangju

  Ori-tang is duck soup: a duck cut up and boiled with vegetables.

• Kimchi 김치 · Snack · Korean peninsula

  Koreans have salted vegetables for winter for well over a thousand years, but the red kimchi most people picture is younger: chilli peppers only reached Korea from the Americas around the 16th or 17th century.

• Bibimbap 비빔밥 · Rice dish · Jeonju

  Bibimbap simply means "mixed rice": a bowl of warm rice topped with seasoned vegetables, often beef and an egg, all stirred together with chilli paste just before eating.

Food of South Korea

Dishes like Hongeo-hoe in other countries

Same type of dish and similar main ingredients as Hongeo-hoe:

• Shimotsukare しもつかれ · Main dish · Tochigi and northern Kanto, Japan

  Shimotsukare is a traditional dish of the northern Kanto region, eaten above all in Tochigi Prefecture, where it is seen as the prefecture's own dish.

• Surströmming · Main dish · Ångermanland (High Coast), Sweden

  Surströmming means 'sour herring': small Baltic herring, called strömming in Swedish, lightly salted and left to ferment.

• Rakfisk · Main dish · Norway (inland lakes), Norway

  Rakfisk is freshwater fish, most often trout or char, that is salted and left to ferment in a closed tub for two to three months, or even up to a year, and then eaten without cooking.

• Kenkey · Main dish · Ga and Fante coast, Ghana

  Kenkey is a dumpling of fermented maize dough, partly cooked, wrapped in corn husks or plantain leaves, and steamed.