Thai or Vietnamese fish sauceEasy to find
Same amount; start with a little less and taste
The closest swap. Korean anchovy sauce is more pungent, so the dish tastes a little cleaner.
▼ pungency
Ingredient guide
Myeolchi-aekjeot / anchovy sauce 멸치액젓
Myeolchi-aekjeot is a Korean fish sauce made from salted, fermented anchovies. It is the classic seasoning for kimchi and is also stirred into soups and namul.
Taste
Deeply salty and savory with a strong fermented seafood aroma that mellows as it cooks.
What to look for
Bottles labeled aekjeot or "anchovy fish sauce" in Korean markets. Many are branded for kimchi making.
Storing it
Keep in the pantry or fridge after opening; it lasts a long time.
How to find Myeolchi-aekjeot / anchovy sauce, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- aekjeot
- myeolchi aekjeot
- Korean anchovy sauce
- Korean fish sauce
- 멸치액젓
Show this at the shop멸치액젓
Where to look
- Korean grocery stores, refrigerated section (sold in tubs or jars)
- Asian supermarkets with a Korean aisle
- Online Korean grocers
Watch out for
- Jeotgal is very salty and keeps its smell — a little goes a long way.
- Southeast Asian fish sauce is the standard stand-in.
Can't find Myeolchi-aekjeot / anchovy sauce? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Soy sauce + a pinch of saltEasy to find
For each 1 tbsp aekjeot: 1 tbsp soy sauce plus a pinch of salt
Salty and savory without the fishiness; the flavor is rounder and sweeter.
▼ seafood flavor▲ sweeter
Where to buy it near you
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