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  • Aekjeot, or Korean fish sauce, is a general term for a variety of distinct clear liquid condiments made by straining salted and fermented seafood like anchovies.
  • Myeolchi Aekjeot (anchovy sauce), Kkanari Aejeot (sand lance sauce), and Chamchi Aekjeot are the most popular ones (tuna sauce). They are all produced by salting and fermenting fish.
  • Due to its high salt content, this fish sauce is frequently used in saline seasoning. Making Kimchi, soups, and stews with fish sauce is a good use for it because it has a flavorful, umami-rich saltiness.

CJ Fish Sauce 500g

  • 500g

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