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 or salt substitute in marinades, dressings or broths. Also try churning the Korean anchovy sauce with butter, and freezing it to create 'umami' butter rounds to top grilled fish.
Ingredients: water, anchovy extract (stolephorus commersoni), salt, monosodium glutamate (E621). Contains allergens: fish.
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