Fermented Mackerel with Radish and Millet recipe - ingredients, nutrition and when to eat it
Mackerel sikhae is a regional specialty from Korea’s east coast, made by fermenting mackerel, radish, and millet or rice with seasonings.
Mackerel sikhae is a regional specialty from Korea’s east coast, made by fermenting mackerel, radish, and millet or rice with seasonings. Its tangy, savory flavor and tender fish make it a tasty side for rice. Serve it with a winter meal to bring a touch of the season to the table.
Side dishes · 100 minutes to cook
Tips: Start with fresh mackerel, and refrigerate it as soon as it’s cleaned.
Tips: It’s traditionally fermented at room temperature, but at home, keep it refrigerated while it ferments. Don’t eat it if it develops an unusual smell or changes color.
Tips: Using rice instead of millet can save prep time.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mackerel — 100 g
- Daikon radish — 60 g
- Millet — 20 g
- Korean red pepper flakes — 1 Tbsp
- Minced garlic — 1 tsp
- Minced ginger — 0.5 tsp
- Salt — 0.5 tsp