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Aekjeot | Local Fish Sauce From South Korea, East Asia | TasteAtlas

Aekjeot

(Aekjot, 액젓)

Aekjeot is a traditional fish sauce originating from South Korea. The sauce is used as a condiment and it's usually made from fermented anchovies (mulch aekjeot) or sand lances (kkanari aekjeot). The liquid usually has a light brown color and it's often used for making kimchi because it speeds up the fermentation process.


Aekjeot is also used in soups, stews, and many Korean side dishes due to its umami flavor.