User:Njoylife05

Sikhae is a salted fermented food with grains in Korean cuisine as one of jeotgal. It is made with various fishes, such as flat fish, shellfish, pollack, squid and fish intestines, and cooked grains, such as rice, glutinous rice, glutinous foxtail millet and nonglutinous millet.

The types of sikhae vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of sikhae compared to the inland areas. Korean usually eat this food as a banchan.

Recipe
Sikhae is made with fish, salt, cooked rice, Korean traditional spices, etc. First, wash fishes and put drained fishes with salt in a pot. After about 10 days, take the salted fishes out of the pot, cut them into bite-size pieces and then put them with cooked rice and chili powder in the pot again. Lastly, put shredded radish into the pot after another four days and finally eat sikhae as 10 more days are passing.

Types

 * Gajamisikhae (가자미식해) - gajamisikhae made with flat fish(gajami, 가자미) in Hamgyong-do
 * Dorumooksikhae (도루묵식해) - dorumooksikhae made with sailfin-sandfish(dorumook, 도루묵) in Gangwon-do
 * Boogasikhae (북어식해) - boogasikhae made with dried pollack(Booga, 북어) in Gangwon-do and Gyeongsangnam-do
 * Mareungogisikhae (마른고기식해) - Mareungogisikhae made with dried squid(mareun ojingeo, 마른 오징어) in Gyeongsang-do
 * Yeonansikhae (연안식해) - Yeonansikhae made with the flesh of a shellfish or clam meat(joegaetsal, 조갯살) in Hwanghae-do