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Can I sub anchovy sauce for fish sauce in Kimchi?

Home › Forums › Korean food discussion › Can I sub anchovy sauce for fish sauce in Kimchi?

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    • August 14, 2015 at 9:00 pm #63609
      Kassutera
      Participant

      I am not a fan of the taste of fish sauce and find myself put off by it. I can work with anchovy sauce though and wanted to know if I can sub anchovy sauce for kimchi instead of regular fish sauce and will it taste just as good?

    • August 15, 2015 at 11:12 am #63619
      Oxide
      Participant

      I do believe so … I hope so, as I just ordered a bottle of anchovy sauce last week with the thought of trying it in kimchi.

      Fish sauce and anchovy sauce both bring “the fifth taste”, also known as umami, or savory, to whatever dish they are used in. Umami balances the taste and adds complexity that rounds out the flavor. Fish sauce is made from fermented anchovies. Anchovies contain a lot of the chemistry that defines the taste of umami.

      I do not have the anchovy sauce yet so I cannot recommend a ratio of replacement, e.g. 1:1 or 3:2, that kind of thing. The anchovy sauce should be here mid next week. I’ll post back then.

    • August 15, 2015 at 1:16 pm #63630
      Kassutera
      Participant

      Thank you Oxide. Please let me know :)

      It’s weird that fish sauce is made from fermented anchovies yet I cannot stand the taste of it and am fine with anchovy sauce. I guess my palate tells me that anchovy sauce is not as potent to me.

      I love kimchi but I do not want an overpower of the sauce so I look forward to hearing the results of your experimentation as soon as you get the sauce.

    • August 19, 2015 at 2:28 pm #63694
      Oxide
      Participant

      The anchovy sauce arrived last night. The taste of the anchovy sauce and Asian fish sauce I have are very similar. You should be able to make kimchi with either, 1:1.

      That you dislike fish sauce but are ok with anchovy sauce might be because Asian fish sauce can also contain other stuff such as a sweetener (fructose or sugar) and vegetable proteins.

      I agree the taste of anchovy sauce is preferable to Asian fish sauce. It is also more expensive.

      I am thinking to toss some canned anchovy fillets into a blender with some water and salt and see if I can make my own fish sauce for kimchi.

    • August 19, 2015 at 11:34 pm #63696
      EvilGrin
      Participant

      I wonder if Korean dried anchovy powder would work. Ive even seen it in a tea bag form.

    • September 22, 2015 at 12:29 pm #64339
      Kassutera
      Participant

      Thanks for the info Oxide! I cannot wait to try making kimchi with anchovy sauce. I think you hit the nail on the head with why I most likely do not like Asian fish sauce, its not so much the pungent flavor but there is an odd sweetness to it and it puts me off. I noticed anchovy sauce doesn’t have that hence why I asked.

      Korean dried anchovy powder sounds like it would make an interesting thing to try if one does not get it in a sauce form although I think the sauce has a few more things added to it I believe.

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