Fermented Flounder Sikhae
A traditional East Coast Korean fermented flounder dish with radish, cooked rice, and chili, known for rich umami and gentle acidity.
Instructions
- 1
Salt flounder for 2 hours, then wipe off excess moisture and salt.
- 2
Julienne radish, lightly salt for 20 minutes, then squeeze dry.
- 3
Mix sweet rice, chili flakes, fish sauce, garlic, and ginger into a fermentation paste.
- 4
Add radish and scallions, then combine evenly with flounder.
- 5
Pack tightly into a sealed container and ferment in the fridge for 5-7 days.
- 6
It is ready when fishiness mellows and pleasant acidity appears.
Tips
Nutrition (per serving)
Adjust Servings
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