Southeast Asian fish sauce is often made from anchovies, salt, and water. It is often used in moderation because it is intensely flavored. Anchovies and salt are arranged in wooden boxes to ferment and are slowly pressed, yielding the salty, fishy liquid. In Korea, it is called aek jeot, and is used as an ingredient in Kimchi (usually from myul chi, or kanari, meaning anchovies), both for taste and fermentation. Sae woo jeot (shrimp) is also popular as side sauce.
- Use:
Kimchi, Soup Broth, Seasoning- Storage:
Keep in the cabinet.- Short Korean lesson:
MyeolChi (멸치)=Anchovy
AekJeot (액젓)=Salted Sauce
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