Korean anchovy fish sauce (myeolchi-aekjeot)

myeolchi-aekjeot 멸치액젓

Flavor and role: A Korean fish sauce made by salting anchovies, ageing them for over a year and straining. It is very savoury, and slightly saltier and stronger than Southeast Asian fish sauce.
Typical dishes and uses: Making kimchi, seasoned vegetable side dishes (namul), seasoning soups and stews, fresh kimchi salad (geotjeori)
Substitutes: 1 tbsp anchovy fish sauce = 1 tbsp fish sauce, or 1 tbsp Korean soup soy sauce. Korean sand lance fish sauce (kkanari-aekjeot; or fish sauce) can be used in the same amount.
Storage: Unopened: 1-2 years in a cool place at room temperature. Opened: 1 year in the fridge.
Main countries: Korea
Used in this book: Baechu Kimchi (Napa Cabbage Kimchi)Gamjatang (Korean Pork Bone and Potato Stew)Sundubu Jjigae (Spicy Soft Tofu Stew)Anchovy-Stock Pear Gimjang Kimchi Spiced Bossam with Sweet-Spicy Radish Budae Jeongol with Brisket Broth and Aged Chilli Paste Rich Perilla Gamjatang with Seasoned Napa Greens Aged-Kimchi Pork Belly Jjigae with Anchovy Broth Jeju-Style Thick-Cut Pork Belly with Anchovy Dip Seafood Sundubu with Scallion Chili Oil

Updated 2026-10-10