{"id":398,"date":"2015-09-24T12:20:14","date_gmt":"2015-09-24T16:20:14","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=398"},"modified":"2015-10-14T12:08:31","modified_gmt":"2015-10-14T16:08:31","slug":"hongeohoe","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/hongeohoe\/","title":{"rendered":"Hongeohoe"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-672 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/hongeo1.png\" alt=\"\" width=\"500\" height=\"498\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/hongeo1.png 500w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/hongeo1-150x150.png 150w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/hongeo1-300x300.png 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p style=\"font-size: 10px;\">Hongeohoe \/ Photo Credit: <a href=\"http:\/\/www.instiz.net\/pt\/3114363\" target=\"_blank\">www.instiz.net<\/a><\/p>\n<p>Hongeohoe is fermented skate characterized by the stinging odor of ammonia, often ranked high in lists of world&#8217;s smelliest foods. The flesh and backbones of skate are crunchy and give very unique and pungent taste that some people enjoy. Hongeohoe&#8217;s origin dates back to the Goryeo dynasty, when residents of island Heuksando had to carry fish to feed themselves for their long journeys.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-400\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/hongeosamhap-1024x683.jpg\" alt=\"\" width=\"494\" height=\"329\" \/><\/p>\n<p style=\"font-size: 10px;\">Hongeo Samhap \/ Photo Credit: <a href=\"http:\/\/gdikorea.tistory.com\/category\/%EC%88%98%EC%A7%80%ED%81%90%EB%8C%80%ED%91%9C%EC%9A%94%EB%A6%AC%EB%A0%88%EC%8B%9C%ED%94%BC\/%EB%82%A8%EB%8F%84%20%ED%99%8D%EC%96%B4%EC%82%BC%ED%95%A9\" target=\"_blank\">gdikorea.tistory.com<\/a><\/p>\n<p>To tone down and balance out the flavor, hongeohoe is often consumed in a\u00a0Samhap, a combination of the hongeohoe, braised pork, and kimchi. Usually kimchi is used to wrap skate and pork in one.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hongeohoe \/ Photo Credit: www.instiz.net Hongeohoe is fermented skate characterized by the stinging odor of ammonia, often ranked high in lists of world&#8217;s smelliest foods. The flesh and backbones of skate are crunchy and give very unique and pungent taste that some people enjoy. Hongeohoe&#8217;s origin dates back to the Goryeo dynasty, when residents of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,4],"tags":[285,283,280,154,61,286],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/398"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=398"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/398\/revisions"}],"predecessor-version":[{"id":1127,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/398\/revisions\/1127"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/672"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=398"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}