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Atlasâ€ºNorth Koreaâ€ºMyeongtae Sikhae

Myeongtae Sikhae

명태식해

Pollock fermented with millet, radish and chili until sour and tender

North Korea Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed · Updated September 2026

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A full recipe for this dish has not been written yet.

History

A Hamgyong coastal preserve using grain to ferment fish through winter; refugees carried the technique south after the Korean War.

Frequently asked questions

What is Myeongtae Sikhae?

Myeongtae Sikhae is a fermented & pickled from North Korea: pollock fermented with millet, radish and chili until sour and tender. A Hamgyong coastal preserve using grain to ferment fish through winter; refugees carried the technique south after the Korean War.

Made with

🐟fish millet 🌶️chili

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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Baku Kitchen!

★ iconic · 😋 adventurous · 📜 history

An independent reference of traditional food. No rankings, no sponsored dishes, no restaurant promotions. Every dish is drawn for the atlas in one house style. Country outlines from Natural Earth; flags from flag-icons.