|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
Ingredients and preparation
Righteye flounders are typically used for sikhae. Other commonly used fish include Alaska pollock, chub mackerel, sailfin sandfish, and Japanese anchovy. Sometimes, dried fish such as bugeo (dried Alaska pollock) may also be used to make sikhae.
The Hamgyŏng Province is famous for its gajami-sikhae (fermented flounder). 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. The salted fish are then rinsed, cut into bite-size pieces, mixed with cooked foxtail millet and chili powder, and let to age. 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.
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- 서, 혜경. "Sikhae" 식해. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 25 July 2017.
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- Lee, Cherl-Ho (2011). Fermentation Technology in Korea. Seoul: Korea University Press. pp. 123–. ISBN 978-89-7641-427-4.
- Lee, Jong Oh; Kim, Jin Young (2012). "Cultural Context Indicator of Fermented Food: Focused on Types and Classification of Asian Fermented Fish Food Products". In Kim, Tai-hoon; Kang, Jeong Jin; Grosky, William I.; Arslan, Tughrul; Pissinou, Niki. Computer Applications for Bio-technology, Multimedia, and Ubiquitous City. Communications in Computer and Information Science. International Conferences MulGraB, BSBT and IUrC 2012 Held as Part of the Future Generation Information Technology Conference, FGIT 2012, Gangneug, Korea, December 16-19, 2012. Proceedings. Heidelberg, Germany: Springer. pp. 264–265. doi:10.1007/978-3-642-35521-9. ISBN 978-3-642-35520-2.
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