What is Fish Sauce (Aekjeot) ?
Korean Fish Sauce or Aekjeot (액젓) refers to a variety of different clear liquid condiments that are obtained from straining salted and fermented fishes such as anchovies.
The most common ones are Myeolchi Aekjeot 멸치액젓 (anchovy sauce), Kkanari Aejeot 까나리 액젓 (sand lance sauce), Chamchi Aekjeot 참치액젓 (tuna sauce). They are all made by salting these fishes and fermenting them.
It has a high salt content so it is often used as a part of the saline seasoning. Fish sauce has a salty and umami-packed flavor that lends itself well to making Kimchi, soups and stews.
Not To Be Confused With
Where and What To Buy
Korean or Asian grocery store, general grocery stores online, Amazon.
The brands that I usually buy are CJ's but I find that there's not a huge difference in flavor among different Korean brands - as long as it doesn't contain other additives or flavor enhancers. Look for ones that are just from fish, salt and water that's fermented - look for words like 자연숙성 (natural fermentation).
How to Use/Cook
Use it in addition to salt in Kimchi. Just a little goes a long way. Use it in addition to Soup Soy Sauce (Guk Ganjang) to season various stews, soups and even namul.
How to Clean/Store
The best way to store fish sauce is in its original air tight container in a cool dark place like the pantry. A constant temperature is also best. It can be stored in the refrigerator but it is not necessary.
Can contain up to about 50% the FDA's daily recommended amount of sodium per tablespoon serving - so please use sparingly.
Vitamin B12, Vitamin B-6, and Magnesium are present in small amounts.