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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
°C - °C
Equipment
Hongeo Hoe (Jeolla Province, Korea): Primary fermentation creates the signature ammonia flavor for raw consumption
Hongeo Samhap (South Korea): Fermentation balances with pork belly and kimchi in this trio dish
Hongeo Jjim (Jeju Island): Steamed preparation relies on pre-fermented skate texture
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