.jpg) Gajami-sikhae (fermentedrighteye flounders) | |
| Course | Banchan |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Similar dishes | Jeotgal |
| Korean name | |
| Hangul | 식해 |
| Hanja | 食醢 |
| RR | sikhae |
| MR | sikhae |
Sikhae (Korean: 식해;Hanja: 食醢) is a saltedfermented food inKorean cuisine prepared with fish andgrains.[1]Sikhae is made in the east coast regions of Korea, namelyGwanbuk,Gwandong, andYeongnam.[2]
Righteye flounders are typically used forsikhae. Other commonly used fish includeAlaska pollock,chub mackerel,sailfin sandfish, andJapanese anchovy.[2] Sometimes, dried fish such asbugeo (dried Alaska pollock) may also be used to makesikhae.[2]
Grain-wise, cookedfoxtail millet is used in theGwanbuk 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 includechili powder,garlic, andginger.[5]
TheHamgyŏng Province is famous for itsgajami-sikhae (fermented flounder).[2] Righteye flounders—preferablyyellow-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 cookedfoxtail millet andchili powder, and let to age.[2] After four days, thickly julienned and saltedradish slices mixed with chili powder are added, and thesikhae can be eaten after another ten days of aging.[2]