Daesang Chung Jung One Anchovy Sauce 500gr | Kecap Ikan Teri Korea

Daesang Chung Jung One Anchovy Sauce 500gr | Kecap Ikan Teri Korea
Kemasan : 500gr
There are a few different varieties of Korean fish sauce.
Korean anchovy sauce (Mulch Aecjeot ), Sand lance sauce (Kkanari Aecjeot) and salted fermented shrimp sauce (Saeujeot).
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.