My Korean KitchenSalted-Anchovy | My Korean Kitchen http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Fri, 14 Jan 2011 04:31:52 +0000 en hourly 1 http://wordpress.org/?v=3.1.4 Anchovy Sauce (Myulchi Aecjeot in Korean) http://mykoreankitchen.com/2006/12/13/anchovy-sauce-myulchi-aecjeot-in-korean/ http://mykoreankitchen.com/2006/12/13/anchovy-sauce-myulchi-aecjeot-in-korean/#comments Wed, 13 Dec 2006 06:27:52 +0000 sue http://mykoreankitchen.com/2006/12/13/anchovy-sauce-myulchi-aecjeot-in-korean/
  • Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean)
  • Anchovy Powder
  • Uncurdled Tofu Stew (Sundubu Jjigae in Korean)
    • ]]>     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)

    salted anchovies

    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. :)

    Related Posts

    Thinly Sliced Radish Kimchi

    Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)

    Related posts:

    1. Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean)
    2. Anchovy Powder
    3. Uncurdled Tofu Stew (Sundubu Jjigae in Korean)

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