There are a few different varieties of Korean fish sauce. Korean anchovy sauce (Myulch Aekjeot, 멸치액젓), Sand lance sauce (Kkanari Aekjeot, 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 … Continue reading Korean Fish Sauce