sikhae
Sign in to saveSikhae () is a salted fermented food in Korean cuisine prepared with fish and grains. Sikhae is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam.
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Encyclopedic overview
5 sectionsContents
- Ingredients and preparation
- ''Gajami-sikhae''
- See also
- References
- Further reading
Sikhae () is a salted fermented food in Korean cuisine prepared with fish and grains. Sikhae is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam.
== 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.
Excerpted from Wikipedia’s “sikhae” article, available under the CC BY-SA 4.0 licence.