Myeolchi Aekjeot – Anchovy Sauce - 870ml

Discover the authentic taste of Myeolchi Aekjeot (멸치액젓), a Korean-style anchovy sauce used in making kimchi, but also to enhance many traditional Korean dishes such as jjigae (spicy stews) or fermented soups.

Less salty than nuoc-mam and with no added sugar, this fermented anchovy-based sauce brings a subtle, balanced umami note, typical of artisanal Korean recipes.

How to use Korean anchovy sauce?

Myeolchi Aekjeot is a key ingredient in Korean cuisine… but it can also enhance your everyday dishes!

It's a concentrated and salty sauce, use it sparingly to master the balance of flavors.

• Homemade kimchi: Use 30g of sauce per 1kg of napa cabbage. It adds flavor and promotes good fermentation without excessive salt.
• Soup & jjigae: Ideal for replacing fish sauce in slow-cooked dishes like kimchi jjigae or doenjang jjigae, providing a softer and deeper iodized taste.
• Fusion cuisine: A touch in a vinaigrette, broth, or homemade sauce is enough to replace salt and add character to your recipes.