This is an old-school hongeo specialist inside Yangdong Market. Fermented skate, boiled pork, and aged kimchi are wrapped in one bite, with skate-liver soup to finish.
“Hongeo is not aggressive food — it is food you befriend slowly.”
This is a keeper who has held a knife in Yangdong Market's hongeo lane for more than 30 years. As a young man he delivered seafood between stalls, learned skate trimming, and still begins at 8 a.m. by setting out white rubber gloves and two thin knives. As he says, “Hongeo is not aggressive food — it is food you befriend slowly,” first-timers receive milder, thinner slices before the nose-lifting cuts. A samhap plate carries kimchi aged over six months, pork boiled that morning, and two levels of fermented skate. He adds, “Ae-guk is not just soup; it is the finish that settles the aroma.” Once, a foreign guest grimaced at the first bite, smiled by the third, and the owner clapped so loudly the surrounding market stalls joined the laugh.
Philosophy
What this place protects
Hongeo is never forced. Start with milder cuts, move to samhap, and let skate-liver soup settle the aroma at the end.
Signature Menu
Order this first
Hongeo-samhap
홍어삼합SignatureFermented skate, boiled pork, and aged kimchi.
₩35,000
Skate-liver Soup
홍어애국Pro tipA deep soup with skate liver and greens.
₩12,000
Hongeo-jeon
홍어전Egg-battered skate jeon with a gentler aroma.
₩18,000
Behind the Signature
Hongeo-samhap works because fermented skate, boiled pork, and aged kimchi soften one another's force. Skate-liver soup closes the strong aroma with warmth.
Gallery
Look around
Practical
How to Order
- 1First time: order a small samhap and ask for the milder cuts first.
- 2Once the aroma settles, finish with skate-liver soup.
Tucked near the seafood and banchan lanes of Yangdong Market. Daytime drinkers make it calmer than dinner.
Hongeo = fermented skate. Strong aroma; eat one piece at a time with kimchi and pork.
Aged kimchi deepens after kimjang season; winter evenings bring the drinking crowd.
