Fermented Flounder Sikhae recipe - ingredients, nutrition and when to eat it
Fermented flounder sikhae is a winter side dish made by mixing flounder with radish and millet and fermenting it until tangy.
Fermented flounder sikhae is a winter side dish made by mixing flounder with radish and millet and fermenting it until tangy. Served chilled with rice, it starts with a mild fish flavor followed by a sharp, fermented note.
Seafood · 150 minutes to cook
Nutrition (per 284g serving): 242.7 kcal · protein 22.2g · carbohydrate 25.9g · fat 4.4g · sodium 1399.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the flounder dry with paper towels so the seasoning doesn’t become watery.
Tips: If the radish is sliced too thinly, it can become mushy during fermentation, so slices about 0.5 cm thick work best.
Tips: The fermentation time at room temperature varies with the season and indoor temperature. Move it to the refrigerator once a pleasantly sour aroma develops.
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Ingredients (1 serving)
- Flounder — 80 g
- Daikon radish — 100 g
- Foxtail millet — 20 g
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Garlic — 1 clove
- Ginger — 3 g
- Salt — 0.5 tsp
- Sugar — 0.5 tsp
- Water — 60 ml