질문하기
Clean and prepare the fish thoroughly.
Salt the fish generously with coarse salt and let it sit for 2-3 hours.
Remove any excess moisture from the fish and place it in a container.
Add glutinous rice, garlic, ginger, and water, and mix well.
Seal tightly and ferment in a cool place for at least 3 months.
Strain and pour the sauce into a bottle for storage.
