Korea CJ Fish Sauce 9kg (Anchovy & Sandlance) for Kimchi/Cooking (For restaurant & business use)

Korea CJ Fish Sauce 9kg (Anchovy & Sandlance) for Kimchi/Cooking (For restaurant & business use)

【Maximum 1 tub per order only. Please order separately if you order more than 1. Thank you】

For bulk purchase, kindly chat us, price is negotiable.

[Brand]

CJ Foods

[Weight]

9kg

Mainly for restaurant & business use

KOREAN CJ FISH SAUCE (ANCHOVY / SAND LANCE) 9kg

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. Korean’s loved to made dishes by adding the anchovy sauce to replace salt or soy sauce.

✅ 2 Types:

Anchovy Fish Sauce (Mulch Aecjeot, 멸치액젓)

Koreans typically use fish sauce that is made from anchovies. The anchovies are 100% naturally fermented to produce a deep-tasting, salty flavor. 

Many homecooks like to season dishes and soups with a touch of anchovy sauce because it adds a subtle layer of umami flavor. In Korean, that umami flavor is called 'Kamchil-mat' (감칠맛). And it's a key ingredient for many Kimchi recipes. 

If you plan to make Kimchi soon, get a bottle of Korean Anchovy Fish Sauce!

Sand Lance Fish Sauce (Kkanari Aecjeot, 까나리 액젓) 

Sand Lance Sauce (Kkanari Aekjeot 까나리 액젓) is made and tastes similarly to anchovy fish sauce (Myeolchi Aekjeot 멸치액젓) but it's made with sand lances. 

Sand Lance is a type of fish that like to bury themselves in sand when they need to hide. Many Koreans think the fermented sauce made from this fish tastes milder, smoother, cleaner and less fishy tasting than the common anchovy sauce (Myeolchi Aekjeot).

 But basically, it can be used interchangeably or in combination with the anchovy sauce when making Kimchi.

Storage method: Due to the nature of the product, fermentation (aging) may change the flavor, so close the cap tightly and store at room temperature, avoiding direct sunlight.

Product of Korea