sikhae
{{Short description|Salted fermented fish in Korean cuisine}}
{{Italic title}}{{Distinguish|Sikhye}}
{{Infobox food
| name = Sikhae
| image = Gajamisikhae (fermented righteye flounders).jpg
| caption = Gajami-sikhae (fermented righteye flounders)
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| country = Korea
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| national_cuisine = Korean cuisine
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| course = Banchan
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| similar_dish = Jeotgal
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Sikhae ({{Korean|hangul=식해|hanja=食醢}}) is a salted fermented food in Korean cuisine prepared with fish and grains.{{Cite book|url=https://books.google.com/books?id=PtqY7dP7Ib0C&pg=PA91|title=Fermented cereals. A global perspective|last=Haard|first=Norman F.|last2=Odunfa|first2=S.A.|last3=Lee|first3=Cherl-Ho|last4=Quintero-Ramírez|first4=R.|last5=Lorence-Quiñones|first5=Argelia|last6=Wacher-Radarte|first6=Carmen|publisher=Food and Agriculture Organization of the United Nations|year=1999|isbn=978-92-5-104296-0|series=FAO Agricultural Services Bulletin|location=Rome|pages=91|issn=1010-1365|issue=138}} Sikhae is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam.{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0032591|title=Sikhae|last=서|first=혜경|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:식해|access-date=25 July 2017}}
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.
Grain-wise, cooked foxtail millet is used in the Gwanbuk region, while cooked rice is used in other regions.{{Cite book|title=Fish Fermentation Technology|last=Lee|first=Sung Woo|publisher=United Nations University Press|year=1993|isbn=978-89-7053-003-1|editor-last=Lee|editor-first=Cherl-Ho|location=Seoul|pages=39–43|chapter=Cultural Aspects of Korean Fermented Marine Products in East Asia|editor-last2=Steinkraus|editor-first2=Keith H.|editor-last3=Reilly|editor-first3=P. J. Alan|chapter-url=https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA39}} Sometimes, millet, quinoa, or other grains may also be used.{{Cite book|url=https://books.google.com/books?id=7VAhmJdpev0C&pg=PT160|title=Food Science and Technology|publisher=Wiley-Blackwell|year=2009|isbn=978-0-632-06421-2|editor-last=Campbell-Platt|editor-first=Geoffrey|location=West Sussex, UK|pages=95|language=English}}{{cite web|url=https://www.thrillist.com/eat/nation/korean-food-kimchi-korean-bbq-bibimbap-mandu-and-other-essential-dishes-you-need-to-know|title=Korean food: The 12 essential dishes you need to know from the North and the South|last=Gentile|first=Dan|date=28 February 2014|website=Thrillist|accessdate=19 May 2017}}
For salting, coarse sea salt is used. Other ingredients include chili powder, garlic, and ginger.
= ''Gajami-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.
See also
References
{{Reflist|30em}}
Further reading
{{Refbegin}}
- {{Cite book|url=https://books.google.com/books?id=y8UgAQAAIAAJ|title=Fermentation Technology in Korea|last=Lee|first=Cherl-Ho|publisher=Korea University Press|year=2011|isbn=978-89-7641-427-4|location=Seoul|pages=123–}}
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