Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Fish Sauce (Aekjeot)
액젓/aek-jeot/
umamisaltypungentsavory
Korean fish sauce (aekjeot) is made by fermenting salted fish for months or years. It adds a deep, savory umami base to kimchi, soups, and stews. Korean anchovy fish sauce (myeolchi aekjeot) is the most common variety — slightly lighter in color and flavor than Southeast Asian fish sauces.
Common substitutes
- →Thai fish sauce (slightly different but works well)
- →Soy sauce + a pinch of salt (vegan option)
- →Miso + water for umami depth