Rich, savoury, and intensely umami.
Korean Anchovy Sauce (Myeolchi Aekjeot) is a traditional Korean fermented condiment crafted from anchovies and salt, offering a powerful umami backbone and robust savoury depth. Essential in Korean cooking, it’s often used to build flavour in broths, stews, kimchi, marinades, and sauces.
With its bold character, just a small amount transforms dishes — adding complexity, richness, and a distinctive savoury punch that’s hard to replicate with other seasonings.
🐟 Why you’ll love it:
Deep fermented anchovy savouriness
Adds rich umami to broths, kimchi, and sauces
Great for stir-fries, soups, and marinades