Korean anchovy sauce, or mulch aecjeot, is the core ingredient for making Korean kimchi. This pungent condiment uses anchovy extract and is naturally fermented to retain the full flavours and minerals.
Korean anchovy sauce can also be used as a soy sauce or salt substitute in marinades, dressings or broths. Also try mixing butter with Korean anchovy sauce and chilling or freezing it to create 'umami' butter which you can use to top grilled fish.
Ingredients: water, anchovy (fish) extract (stolephorus commersoni), salt, monosodium glutamate (E621).
Allergy Advice: For allergens see ingredients in bold.
Seal tightly after use and keep refrigerated or store in a cool place.
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