Korean anchovy sauceEasy to find
Same amount
Very close; the anchovy version is a touch stronger and darker.
▲ pungency
Ingredient guide
Kkanari-aekjeot / sand lance sauce 까나리액젓
Kkanari-aekjeot is a fish sauce made from fermented sand lance, a small silvery fish. It is used for kimchi and soups, and many cooks like its cleaner, lighter taste compared with anchovy sauce.
Taste
Salty and savory with a clean, slightly sweet finish and less funk than anchovy sauce.
What to look for
Bottles labeled kkanari-aekjeot or "sand lance fish sauce" in Korean markets.
Storing it
Keep in the pantry; refrigerate after opening in warm climates.
How to find Kkanari-aekjeot / sand lance sauce, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- kkanari aekjeot
- sand lance fish sauce
- sand eel sauce
- 까나리액젓
Show this at the shop까나리액젓
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.
Can't find Kkanari-aekjeot / sand lance sauce? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Thai or Vietnamese fish sauceEasy to find
Same amount; start slightly less
Easy to find; a little cleaner and lighter.
▼ pungency
Where to buy it near you
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Earthy and subtle, with a chewy texture.