Stingray Specialty Stains Korean Toilets

Fresh stingrays sit in the fridge for about a month to ferment and have a very unpleasant ammonia smell, but many Koreans are addicted to this dish, the stingray specialty that you should taste when traveling to Korea. Fermented products are often annoying, but "hongeo" is a Korean specialty. This dish is considered to be one of the most terrible dishes in the world, even for the bravest diners.Hongeo is made from rays, which have no bladder or kidneys. They process waste products in the body by seeping through the skin and exiting them as uric acid

. That is why rays need to be eaten raw. However Koreans prefer a different way of eating, the rays are stacked and then refrigerated to ferment for about a month. They left dozens of fresh stingrays stacked in the refrigerator After about a month, the fish will have a different flavor, similar to that of a toilet.



When the stench reaches its greatest degree, the fish are brought and sliced to eat raw. As the fish ferments, the uric acid in their skin turns into ammonia (like the smell of urine). This stench will still "hang on" you for hours after eating the hongeo, because it haunts your clothes, skin and hair, making everyone around you be afraid. However, for those who like this dish, the fish stinking bright colors and deep pink is a real treat. Shin Ji-woo working in a seafood store in Mokpo said: “Many people go crazy when they smell the hongeo. We do not need to advertise, people still know there is a sale of fermented stingrays. ”Hongeo's origins are unclear, but experts say this dish was invented before the invention of the refrigerator Food can still be stored longer without rotting.



A smart fisherman discovered that rays do not spoil as easily as other fish. The traditional method of making hongeo is to wrap the fish in a layer of hay in a clay pot, top it with hay, and let the fish ferment for a few days. Shin's shop has two cold stores to ferment the rays. If you go into one of these stores, the smell of ammonia hits your nose, your eyes, and your lungs. The stingray was initially placed in the first cold storage for 15 days at 2.5 degrees C, then transferred to the second warehouse for the next 15 days at 1 degrees Celsius. Stingrays are fermented for many restaurants and retail customers across Korea. More than 11,000 tons of hongeo are consumed every year.



Fish pieces with as many things as possible such as red pepper sauce, salted shrimp, raw garlic, kimchi, salt and chili and even boiled pork. They had to close their eyes before they ate the first bite, then shed tears. Once the food is in the mouth, few people can continue to chew and swallow it, andongeo tastes as horrible as it smells. This fish dish is quite chewy, the meat is spongy and the cartilage is hard, making it difficult to swallow. "It's like a punch in the face," said Joe McPherson, a blogger who writes about Korean cuisine. Like many people, I gagged the first time. Even having the most delicious thing in the world to eat right after that cannot cover the terrible taste ”. Surprisingly, Joe is now a big fan of fermented stingrays, and according to hongeo devotees, it takes four tries to get addicted.



Local people also believe that hongeo must eat separately, they complain that restaurants serve this and many other things to hide the real taste.These people also enjoy the dish in a different way, like smoke, inhale lots of air through your mouth, and then exhale through your nose. This helps to block some of the odors and create a refreshing sensation in the throat. Some Koreans think that they are as addicted to hongeo as smokers wish for a cigarette. The food tastes like waste but you still crave it. According to Huong Chi / Vnexpress ***.

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