Korean Fermented Flounder Sikhae
Gajami sikhae is a traditional fermented flounder dish from Korea's East Coast, made by mixing salt-cured flounder fillets with julienned radish, cooked glutinous rice, gochugaru, and fish sauce, then fermenting the mixture in a sealed vessel at low temperature for over a week. The starch from the glutinous rice serves as a substrate for lactic acid bacteria, producing a mild, rounded acidity distinct from the sharp saltiness of conventional jeotgal. Radish adds moisture and a crunchy contrast, and as fermentation progresses, the fish protein breaks down into concentrated umami compounds. Less salty than typical fermented seafood, sikhae can be eaten directly over rice as a regional winter banchan from the Gangwon and Hamgyeong provinces.
Adjust Servings
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.
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Nutrition (per serving)
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