There are a few different varieties of Korean fish sauce.
Korean anchovy sauce (Mulch Aecjeot, 멸치액젓), Sand lance sauce (Kkanari Aecjeot, 까나리 액젓) and salted fermented shrimp sauce (Saeujeot, 새우젓).
Korean fish sauce is typically used in Kimchi making to accelerate the fermentation process. On some occasions, it is also used in Korean side dishes and soup/stew to give extra umami.
This is the picture of anchovy sauce I normally use. Anchovy sauce is made of fermented and simmered anchovies and it is a light brown liquid.
Here are some example recipes that use Korean fish sauce: Fresh Kimchi Salad, Cubed Radish Kimchi, Korean Steamed Egg and Pork Bone Soup (Gamjatang)
Update: Please refer below to Chris’ comment (Mar 20, 2007), which contrasts the Korean anchovy sauce with other kinds of anchovy sauce (e.g. Thai fish 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.
Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.
Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.