Sikhae
Salted fermented fish in Korean cuisine
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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]
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Gajami-sikhae (fermented righteye flounders) | |
| Course | Banchan |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Similar dishes | Jeotgal |
| Korean name | |
| Hangul | 식해 |
| Hanja | 食醢 |
| RR | sikhae |
| MR | sikhae |
Ingredients and preparation
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]
Gajami-sikhae
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]