Gajami Sikhae

Pat 600 g fresh sashimi-grade flounder fillets dry, then coat both sides evenly with 35 g coarse salt.

Refrigerate for 2 hours until the flesh firms, then wipe away released moisture and all visible excess salt.

Cut 350 g Korean radish into fine julienne and toss with a small amount of salt for 20 minutes.

When it softens and releases liquid, squeeze firmly by hand without crushing the strands, so the final sikhae stays crisp.

In a large bowl, combine 180 g cooled cooked sweet rice, 7 tablespoons Korean chili flakes, 50 ml anchovy fish sauce, 25 g minced garlic, and 8 g minced ginger. Mix until the rice grains are evenly coated and loosened.

First fold the squeezed radish and 80 g scallions cut into 4 cm lengths into the seasoning paste.

Once the mixture turns evenly red, add the cured flounder and mix gently so the pieces do not break apart.

Pack the mixture tightly into a glass or food-grade plastic airtight container and level the surface.

Press out trapped air as much as possible, then ferment at 0-4°C in the refrigerator for 5 to 7 days.

Keep the container cold throughout maturation.

Each time it is opened, remove only the needed amount with a clean utensil.