Anchovy Fish Sauce 멸치액젓
Anchovy fish sauce is an essential condiment along with shrimp fish sauce in making different types of kimchi. This condiment is made from raw anchovies and coarse sea salt through fermentation. Some people (especially from southern part of Korea) use it to season blanched vegetables or soup as well. Try not to use it too much since it contains a lot of salt in it!!
You can buy anchovy sauce online here.
Sourcing & Selecting
Local Korean grocery market
At CrazyKoreanShopping.com
Buy premium dried anchovies online.
The easiest way is to buy it from the Korean grocery store. |
How to make anchovy fish sauce from scratch?
Wash anchovies thoroughly. Put 300g of fresh raw anchovies and 100g of coarse sea salt and mix. |
Ferment the anchovies for 6 months. Keep it in cool and dry place. |
Simmer fermented anchovies and water (1:1 ratio) in a pot for 2 hours on low heat. Let it cool. |
Filter it through a strainer. |
Filter the pre-filtered condiment through a filter paper (“changhoji”) twice. |
Boil the filtered condiment. Put it in a bottle and keep in the refrigerator. |
Niacin 3.96mg
Sodium 5808.00mg
Protein 7.97g
Glucide 0.09g
Retinol 17.10μg
β O Carotene 0.00μg
Vitamin A 17.10μgRE
Vitamin B1 0.02mg
Vitamin B2 0.12mg
Vitamin B6 0.14mg
Vitamin C 1.45mg
Vitamin E 1.04mg
Dietary Fiber 0.00g
Zinc 0.75mg
Folic Acid 8.39μg
Phosphorus 189.45mg
Lipid 1.85g
Iron 1.31mg
Potassium 195.00mg
Calcium 238.05mg
Cholesterol 50.85mg
Ash 16.16g
(of 60 grams of anchovy fish sauce)
