Whenever I think of hongeo (홍어회), I wonder about the first person that ever ate it. The first person that caught a whiff of the ammonia-odor that emanates from the delicacy and thought, “Yeah, let’s put that in my mouth and see what happens.” To be honest, there are a few Korean foods that I ponder upon with that same question. Made from skate, a type of cartilaginous fish, that has been fermented, this Korean delicacy is not the first dish or even the tenth dish I would introduce someone to when we’re talking about Korean food. But at some point, when the approachable Korean dishes have been exhausted, I…