Re: Korean fish sauce

You can utilize the fish sauce as a salt component. To me, it’s not really “fishy” and more salty with lots of umami. Maangchi uses it in her cold cucumber soup recipe, and despite the ingredients being rather bland (in a good way), I can’t detect any real fish flavor when I add the stuff to it. Rather, it’s just a good savory taste. I’ve put it in kimchi, soups, and even chicken dishes.

On a side note, my favorite brand (mellow and very flavorful) is the Three Crab brand. Can’t say enough about it. I finally made a really good batch of kimchi, and I totally give all the credit to this sauce.