Korea CJ Fish Sauce for Making Kimchi /Cooking / Seasoning Sandlance Fish Sauce / Anchovy Fish Sauce 韩国鱼露汁 制作泡菜鱼露
KOREAN CJ FISH SAUCE 韩国鱼露汁 韩国鱼露 (ANCHOVY / SAND LANCE)
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.
Korean’s loved to made dishes by adding the anchovy sauce to replace salt or soy sauce.
CJ CheilJedang company deep insights into taste and flavor accrued over the past 50 years. The seasonings produced by their company are well-known in South Korea, and many Korean families love to use their brand of sauces.
✅ 2 Types:
Anchovy Fish Sauce 鳀鱼汁 (Mulch Aecjeot, 멸치액젓)
- Made of 100% Anchovy sauce and sea salt, rich savory taste suitable in cooking or making Kimchi. It has a more fishy smell.
Sand Lance Fish Sauce 玉筋鱼汁 (Kkanari Aecjeot, 까나리 액젓)
- Similar taste to Anchovy fish sauce, rich savory taste suitable in making Kimchi. It has a less fishy smell.
✅ Korean Sand Lance Sauce and Korean Anchovy Sauce can be used interchangeably both being similar in strength, flavor (though Sand Lance tends to be a bit milder and less 'fishy'), and 'saltiness'.
Storage method: Due to the nature of the product, fermentation (aging) may change the flavor, so close the cap tightly and store at room temperature, avoiding direct sunlight.
Product of Korea