Hot Tips about Korean Food Recipes : Anchovy Sauce

What is Anchovy Sauce?

Anchovy fish sauce made from raw anchovies and coarse sea salt through fermentation is widely used in various types of Korean Kimchi to add salty and fishy flavor. It's also a great condiment for many types of stews or soups such as Kimchi Jjigae, Doenjang Jjigae(with fermented soybean paste), Budae Jjigae(Stew with all types of sausages, hams, noodles, tofu, etc), seaweed soup, and many others.

What do you use Anchovy Sauce for?

I highly recommend anchovy fish sauce for various types of stews or soups if you'd like to increase the taste and flavor of your stews or soups. With just a few drops of anchovy fish sauce, you'll see it tastes more flavorful.

When you make stews or soups, try not to use salt or anything salty before you add anchovy sauce. Otherwise, you might end up with too salty food. Add a few drops of anchovy sauce when it's boiling and wait for a few minutes.

Most anchovy sauce has a strong flavor and smell which might not be attractive to some people. Try to put a little bit first and then add more. Do not use regular fish sauce, sand lance sauce, or salted fermented shrimp sauce for the stew or soup.

  

Which Anchovy Sauce is popular in Korea?

There is a wide range of anchovy fish sauces on the market. Check if the product has made from 100% natural anchovy and sea salt without any additives through a natural fermentation process. 

Some lower-priced products will use low-quality anchovy, spices, or sugar to add the flavor which you need to watch out for. Try to use a product that has only anchovy and sea salt. 

Good anchovy fish sauce should taste salty first then sweet. If it tastes salty and bitter, try to avoid that product.

Anchovy Fish Sauce by Haseonjung has been quite popular in Korea. If you have no idea which product to choose, you can try the one from Haseonjung first then find your own favorites.

Any special tips?

This product has a long shelf life if stored properly so you can purchase in advance. Store in a cool, dark and dry place like the pantry. Do not store in the fridge as the salt will crystalize.