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.