Anchovy Sauce (Myulchi Aecjeot in Korean)

sue — Wed, 13 Dec 2006 06:27:52 +0000

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.

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sue — Fri, 27 Oct 2006 02:20:00 +0000

When you make some kinds of soup, it is tastier to use gravy instead of just water.

To make gravy, Koreans often use anchovy or kelp. However anchovy is quite expensive and a hassle to use. So I use powdered anchovy instead.
This is a picture of the anchovy powder I use. It is 100% pure anchovy. The price is about 2800 won (US $2.95)

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Anchovy Sauce (Myulchi Aecjeot in Korean)

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