Myeolchi Aekjeot (Anchovy Extract)
キムチの熟成をブーストする！強烈な匂いのイワシ魚醤
Description
Korean anchovy fish sauce. Anchovies heavily salted and fermented for months, then strained into a dark, pungent liquid. Essential for authentic Kimchi.
Classification: Hardcore, Fish Sauce, Fermentation Magic, Secret Flavor
Shops selling Myeolchi Aekjeot (Anchovy Extract)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Anchovies
- Salt
Instructions
- Mixed with chili powder and garlic to create the seasoning paste (Yangnyeom) for Napa cabbage Kimchi.
Learn more Substitutes, pairings, tips
Key spices
Pungent fermented anchovy odor
Substitutes at Japanese supermarkets
Thai Nam Pla, Shottsuru
Pairing
All Kimchi making / Wakame soup
Trivia
[Difference] Darker and noticeably 'fishier/funkier' than Thai Nam Pla. This strong odor builds the deep complexity of aged Kimchi.
Eating tips & etiquette
[Unique Culture] Extremely fishy raw, but through fermentation or boiling, the odor vanishes, leaving only a profound umami foundation.
Allergen
Fish