[1] Sikhae is made in the east coast regions of Korea, namely Gwanbuk, Gwandong, and Yeongnam.

Other commonly used fish include Alaska pollock, chub mackerel, sailfin sandfish, and Japanese anchovy.

[5] The Hamgyŏng Province is famous for its gajami-sikhae (fermented flounder).

[2] The salted fish are then rinsed, cut into bite-size pieces, mixed with cooked foxtail millet and chili powder, and let to age.

[2] 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.