Bap Sikhae

Rinse 500 grams of fresh pollock fillets thoroughly under cold water. Pat the pollock fillets completely dry with paper towels.

Cut the pollock fillets into bite-sized pieces, approximately 2-3 cm cubes. In a non-reactive bowl, toss the cut pollock fillets with 50 grams of coarse sea salt. Cover and refrigerate for 6-8 hours to cure and draw out moisture.

After salting, gently rinse the pollock fillets under cold water to remove excess salt. Squeeze the pollock fillets very gently to remove any remaining moisture. Set aside to drain further.