Anchovy sauce is a kind of fish sauce.
This is a picture of the anchovy sauce bottle (멸치액젓) I was talking about yesterday. (I added it when I made radish Kimchi)
I bought it for 1600 won (US $1.70) for 416 ml. (Odd number, isn’t it?) It is made of long fermented and simmered anchovies. The sauce is light brown.
You can use anchovy sauce when you make Kimchi, brown seaweed soup, sesame leaves Kimchi, or stew (jjigae), as a substitute for soy sauce. I knew it could be used in Kimchi, but I didn’t know about the other dishes. *ashamed grin*
I will demonstrate other dishes using this sauce some other time, so stay tuned on this blog.
Update: Please refer below Chris’ comment (Mar 20, 2007), which contrast the Korean anchovy sauce with other kinds of anchovy sauce. I cannot verify whether the information is correct or not, however, it might give you some sort of guidance when you are choosing one.
Korean anchovy sauce
Other anchovy & fish sauce