Myeolchijeot || Salted Anchovies, 鳀鱼酱, 鳀魚醬, カタクチイワシの塩辛, 멸치젓 1

Myeolchijeot is a type of Korean fermented seafood, specifically salted and fermented anchovies. It’s a key ingredient in many Korean dishes, particularly in kimchi and other fermented foods.   

While it might not be the most appealing ingredient to look at, myeolchijeot adds a unique umami flavor and a salty tanginess to dishes. It’s often used as a seasoning agent or as a base for broths and sauces.

How to Use Myeolchijeot:

• Kimchi: Myeolchijeot is a common ingredient in kimchi, adding a complex flavor profile.   
• Soups and Stews: A small amount of myeolchijeot can enhance the flavor of soups and stews.
• Dipping Sauce: Myeolchijeot can be mixed with other ingredients like soy sauce and chili pepper flakes to create a delicious dipping sauce.

Note: When using myeolchijeot, it’s important to use it sparingly, as it can be quite salty.

If you’re interested in trying myeolchijeot, you can find it at many Asian grocery stores. However, be aware that it can be a bit of an acquired taste, and it’s best to start with small amounts.