Course | Banchan |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Similar dishes | Jeotgal |
Sikhae ( Korean: 식해; Hanja: 食醢) is a salted fermented food in Korean cuisine prepared with fish and grains. [1] Sikhae is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam. [2]
Righteye flounders are typically used for sikhae. Other commonly used fish include Alaska pollock, chub mackerel, sailfin sandfish, and Japanese anchovy. [2] Sometimes, dried fish such as bugeo (dried Alaska pollock) may also be used to make sikhae. [2]
Grain-wise, cooked foxtail millet is used in the Gwanbuk region, while cooked rice is used in other regions. [2] [3] Sometimes, millet, quinoa, or other grains may also be used. [4] [5]
For salting, coarse sea salt is used. [2] [5] Other ingredients include chili powder, garlic, and ginger. [5]
The Hamgyŏng Province is famous for its gajami-sikhae (fermented flounder). [2] Righteye flounders—preferably yellow-striped ones harvested during December to early March— are washed, drained, and salted with coarse sea salt for about ten days. [2] The salted fish are then rinsed, cut into bite-size pieces, mixed with cooked foxtail millet and chili powder, and let to age. [2] After four days, thickly julienned and salted radish slices mixed with chili powder are added, and the sikhae can be eaten after another ten days of aging. [2]