Southeast Asian fish sauce is often made from anchovies, salt, and water. It is often used in moderation because it is intensely flavored. Anchovies and salt are arranged in wooden boxes to ferment and are slowly pressed, yielding the salty, fishy liquid. In Korea, it is called aek jeot, and is used as an ingredient in Kimchi (usually from myul chi, or kanari, meaning anchovies), both for taste and fermentation. Sae woo jeot (shrimp) is also popular as side sauce.
- Use:
Kimchi, Soup Broth, Seasoning- Storage:
Keep in the cabinet.- Short Korean lesson: *^^*
MyeolChi (멸치)=Anchovy
AekJeot (액젓)=Salted Sauce
HELLO!!!! My bf is vegetarian so I was wondering if you had any other idea for FISH SAUCE substitution. Would soy sauce work? What do you think? Thank you aeri!!!
hi Ann Choe,
It is depending on what you make.. if you make kimchi, soy sauce is not right to substitute for fish sauce.. if you are using for soup or side-dish, yes you can use either soy sauce or salt. For kimchi, I will say use salt instead. thanks ^^
Hi Aeri
Is it possible to make the fish broth for Tteokbokki using this (after diluting with water and boiling with kelp and fish cake)? Thanks!
hi Vivien,
To be honest, I will not recommend you try this..because it’s too salty and has too strong fish flavor in it.. if you want.. you can try..but I will not try for mine.. ^^;; thanks..