Myeolchi-aekjeot

Sauce d’anchois coréenne (myeolchi-aekjeot)

What it is

Anchovies packed under coarse salt at about a fifth of their weight collapse over six months to a year; the clear brown liquid drawn off the top is aekjeot, and the sludge left below is myeolchi-jeot, sold separately. Jeolla kimchi leans on it hard while Seoul kimchi stays pale — you can taste the province in the jar.

In the kitchen

Use it where you want depth without sweetness — two tablespoons per kilo of cabbage for kimchi. It carries more salt and less sugar than Southeast Asian fish sauce, so if you swap one for the other, taste for both before seasoning further.

Goes with

Napa cabbage Gochugaru Garlic Ginger Daikon Saeujeot Spring onion

Same species

Anchovy Anchovy paste Boquerones Colatura di alici Niboshi

Also used with

Kkakdugi

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