[6] The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty,[6] long before refrigeration was invented.

It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt.

[2][7] Originally, the skates used in the production of hongeo-hoe were harvested locally from the waters around Heuksando, an island off the southwestern coast of Korea.

In more recent years, a larger proportion has been made with less expensive imported fish, mainly from Chile,[2][7] although skate from Heuksando still retains a reputation for superior quality.

[9] It may also be served with the Korean alcoholic beverage makgeolli,[6] which could help diners cope with the pungency of the fermented dish.