Sacing

Sacing is a traditional Korean fermented seafood dish that has been enjoyed for centuries, particularly in coastal regions. The name "sacing" is derived from the Korean word "sa" (사), meaning "sea," and "cing" (징), which refers to the fermentation process. It is a type of *jang* (장), a broad category of Korean fermented condiments, and is closely related to other fermented seafood dishes like *hoe* (회) and *myeolchi* (멸치).

The preparation of sacing involves salting and fermenting small fish, such as anchovies or sardines, in a mixture of salt, rice bran, and sometimes additional ingredients like garlic, ginger, or chili peppers. The fish are typically cleaned, gutted, and packed into barrels or containers with the fermenting agents. The mixture is left to ferment for several months to a year, during which time the fish break down and develop a rich, umami flavor. The resulting product is a thick, paste-like substance with a strong, savory aroma.

Sacing is primarily used as a seasoning in Korean cuisine. It is often mixed with rice or noodles to create dishes like *sacing bokkeumbap* (사칭 볶음밥), a stir-fried rice dish, or added to soups and stews for depth of flavor. It can also be used as a marinade for meats or vegetables. Due to its intense taste, sacing is usually used sparingly.

Historically, sacing was a practical way to preserve fish during times when fresh seafood was scarce. Its preservation qualities and rich flavor made it a staple in Korean households, particularly in rural and coastal areas. Today, while still consumed, sacing has become less common in everyday meals but remains a valued ingredient in traditional Korean cooking. It is also sometimes sold commercially in jars or bottles, though homemade versions are still preferred by many for their authenticity.