Anchovy Fish Sauce 멸치액젓
Anchovy fish sauce is an essential condiment along with shrimp fish sauce in making different types of kimchi. This condiment is made from raw anchovies and coarse sea salt through fermentation. Some people (especially from southern part of Korea) use it to season blanched vegetables or soup as well. Try not to use it too much since it contains a lot of salt in it!!
You can buy anchovy sauce online here.
Sourcing & Selecting
The easiest way is to buy it from the Korean grocery store.
How to make anchovy fish sauce from scratch?
Wash anchovies thoroughly. Put 300g of fresh raw anchovies and 100g of coarse sea salt and mix.
Ferment the anchovies for 6 months. Keep it in cool and dry place.
Simmer fermented anchovies and water (1:1 ratio) in a pot for 2 hours on low heat. Let it cool.
Filter it through a strainer.
Filter the pre-filtered condiment through a filter paper (“changhoji”) twice.
Boil the filtered condiment. Put it in a bottle and keep in the refrigerator.
β O Carotene 0.00μg
Vitamin A 17.10μgRE
Vitamin B1 0.02mg
Vitamin B2 0.12mg
Vitamin B6 0.14mg
Vitamin C 1.45mg
Vitamin E 1.04mg
Dietary Fiber 0.00g
Folic Acid 8.39μg
(of 60 grams of anchovy fish sauce)