Aekjeot — Myeolchi Aekjeot (anchovy fish sauce) and Kkanari Aekjeot (sand lance fish sauce)

🔍 What is it? It's a clear liquid fermented fish sauce made by salting anchovies (or sand lance) and then straining them. It's basically the Korean version of Southeast Asian fish sauce. 👅 Taste and Aroma It's super salty and packed with umami. People say myeolchi aekjeot (anchovy fish sauce) is richer and more savory, while kkanari aekjeot (sand lance fish sauce) is a bit cleaner. 🍳 How to use it It's key for kimchi seasoning (many families prefer myeolchi aekjeot for napa cabbage kimchi, and kkanari aekjeot for water kimchi or fresh kimchi). If you use it instead of soy sauce to season seasoned vegetables (namul muchim) or soups, the umami really pops. 🛒 Buying/Substitution Tips You can substitute with Thai or Vietnamese fish sauce, but Korean aekjeot is generally richer. If you're planning to make kimchi, I definitely recommend using Korean-made aekjeot.