Korean cooking forum topics:
I have always used good old Three Crabs fish sauce for my kimchi, and it is good. But there’s a certain flavor in a commercial kimchi I get (from Kimchi Pride Co.) that lists anchovy sauce as an ingredient.
And just like fish sauce, there are as many selections as stars in the sky.
So does anyone here use anchovy sauce, and if so, what is your preferred brand?
I used to always use regular Fish sauce in my kimchi until I moved to a place without easy access to Asian Grocery stores. It was at that point when I discovered the miracle that is Worcestershire sauce kimchi. Using a really good, authentic Worcestershire gives my kimchi a really rich, fermented flavor, although it does darken the color a bit and you need to use a little extra salt.
I switched from Blue Dragon to Squid brand Thai fish sauce to using Chung Jung One’s Korean anchovy sauce after I got some as a gift. It has a sweeter flavour compared to Squid and doesn’t have as strong a smell (smell of the kimchi has also been a bit milder too). I’ve never used 3 Crabs so I can’t compare directly though.
Chung Jung One comes (plastic bottle with a blue and gold label) is the only Korean brand I’ve been able to even find in the UK. It’s also the same brand as the commercial kimchi I sometimes buy and does give a similar flavour.
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