Sikhae

Sikhae (식해; 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]

Not to be confused with Sikhye.

Sikhae

Gajami-sikhae (fermented righteye flounders)
Course	Banchan
Place of origin	Korea
Associated national cuisine	Korean cuisine
Similar dishes	Jeotgal
Cookbook: 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]

See also

• Jeotgal
• Fermented fish
• List of fermented foods

References

1. Haard, Norman F.; Odunfa, S.A.; Lee, Cherl-Ho; Quintero-Ramírez, R.; Lorence-Quiñones, Argelia; Wacher-Radarte, Carmen (1999). Fermented cereals. A global perspective. FAO Agricultural Services Bulletin. Rome: Food and Agriculture Organization of the United Nations. p. 91. ISBN 978-92-5-104296-0. ISSN 1010-1365.
2. 서, 혜경. "Sikhae" 식해. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 25 July 2017.
3. Lee, Sung Woo (1993). "Cultural Aspects of Korean Fermented Marine Products in East Asia". In Lee, Cherl-Ho; Steinkraus, Keith H.; Reilly, P. J. Alan (eds.). Fish Fermentation Technology. Seoul: United Nations University Press. pp. 39–43. ISBN 978-89-7053-003-1.
4. Campbell-Platt, Geoffrey, ed. (2009). Food Science and Technology. West Sussex, UK: Wiley-Blackwell. p. 95. ISBN 978-0-632-06421-2.
5. Gentile, Dan (28 February 2014). "Korean food: The 12 essential dishes you need to know from the North and the South". Thrillist. Retrieved 19 May 2017.

Further reading

• Lee, Cherl-Ho (2011). Fermentation Technology in Korea. Seoul: Korea University Press. pp. 123–. ISBN 978-89-7641-427-4.