Hansung Anchovy Fish Sauce 870ml 2 - DotAsia

Hansung Naturally Fermented Korean Anchovy Fish Sauce - Myeolchi Aekjeot 870ml

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Title

Hansung Naturally Aged Anchovy Fish Sauce 870ml

Authentic Korean Traditional Fermented Condiment · Korean Anchovy Fish Sauce

Myeolchi Aekjeot (Korean anchovy fish sauce) is a traditional fermented condiment that has been crafted in Korea for hundreds of years. Made with only fresh anchovies and sea salt, naturally aged for over 12 months, it develops a deep and rich umami flavour. In Korean households, it is an essential ingredient used in everything from making Kimchi to soups, stews, and seasoned vegetable side dishes — the hidden flavour foundation of Korean cuisine.

Fermented

Gluten-Free

Dairy-Free

Alcohol-Free

Korea

At a Glance · Highlights

Fermentation

Naturally Fermented Naturally Fermented

Gluten-Free

No Gluten Contained Sin Gluten · Gluten-Free

Dairy-Free

No Dairy Added Sin Lactosa · Dairy-Free

Alcohol-Free

No Alcohol Contained Sin Alcohol · Alcohol-Free

Low-Fat

Low-Fat Product Bajo en Grasa · Low-Fat

High-Protein

High-Protein Alto en Proteína · High-Protein

Origin

Direct Import from Korea Direct from Korea

Product Information · Información del Producto

Nutrition Facts (EU Regulation 1169/2011)

Nutrient	Per 100ml	Total (870ml)
Energy	39 kcal / 163 kJ	339.3 kcal / 1418.1 kJ
Fat	0.1 g	0.87 g
- Saturated Fat	0 g	0 g
Carbohydrate	0 g	0 g
- Sugars	0 g	0 g
Protein	8.6 g	74.82 g
Salt	19.9 g	173.13 g
Dietary Fibre	0 g	0 g

※ Nutritional values are reference figures based on general data for anchovy fish sauce from the National Institute of Fisheries Science of Korea (2018). The actual product label takes precedence. As a fermented condiment, use in small amounts is recommended (approximately 1 teaspoon per serving).

Ingredients · Ingredientes

Ingredients in Hansung Naturally Aged Anchovy Fish Sauce (Myeolchi Aekjeot):
· Anchovy (origin: Korea)
· Sea Salt (origin: Korea)

An authentic Korean naturally fermented condiment made with just two natural ingredients, aged for over 12 months. Contains no artificial additives, preservatives, MSG, gluten, or alcohol.

⚠️ Allergen Information · Información sobre alérgenos (EU 1169/2011)

EU 14 mandatory allergens contained in this product:

Fish · Pescado · Poisson · Fisch · Pesce · Peixe

※ This product contains anchovy and should be avoided by those with a fish allergy. This product is manufactured in a facility that handles fish and shellfish.

Flavour Profile · Perfil de Sabor

Tasting Notes — Hansung Myeolchi Aekjeot

Umami

9.5/10

Saltiness

9/10

Fermented Aroma

8.5/10

Freshness

4/10

Spiciness

0/10

Characterised by an intense umami depth and rich fermented aroma. Contains no spiciness; the saltiness is strong, so a small amount goes a long way in cooking.

Traditional Korean Fermentation · Fermentación Tradicional Coreana

1. The Traditional Production Process, Unchanged
Hansung Myeolchi Aekjeot is made by layering fresh anchovies caught in spring with Korean sea salt in large fermentation crocks. It begins with just two ingredients — anchovy and salt — with no other additives or chemical processing. In Korea, this method has remained unchanged for hundreds of years, and the resulting sauce has become an indispensable seasoning for making Kimchi.

2. Natural Ageing for Over 12 Months
The salt-cured anchovies slowly mature through all four seasons. Fermented at a consistent temperature for typically 12 to 24 months, the proteins in the anchovies break down to produce a wealth of amino acids — the very source of the deep umami flavour. True to the product name "naturally aged," this is a flavour shaped by time alone, without any artificial acceleration.

3. Common Ground with European Fermented Foods
Much like Italy's colatura di alici, France's garum, or Spanish anchovy paste, Myeolchi Aekjeot belongs to the same family of traditional fermented fish condiments as those of the Mediterranean. Just as cheese gains depth through ageing and wine develops complex aromas through maturation, this anchovy fish sauce achieves a rich, layered flavour that goes far beyond simple saltiness — the result of a long natural fermentation process.

How to Use the Korean Way · Recetas Coreanas

Authentic Korean dishes perfected with just a spoonful of Myeolchi Aekjeot in Korean households. Even 1–2 teaspoons per serving is enough to bring out a deep, rounded flavour.

Kimchi

김치

Myeolchi Aekjeot is an essential ingredient when making Kimchi in Korea. Adding a spoonful or two when seasoning the salted cabbage brings a deep umami flavour and natural saltiness, allowing the complex, rich taste of fermentation to develop beautifully over time.

Kimchi-jjigae

김치찌개

Adding a spoonful of Myeolchi Aekjeot to Kimchi-jjigae — a stew simmered with well-fermented Kimchi, pork or tuna, and tofu — completely transforms the depth of the broth. One of the most frequently enjoyed stews in Korean households, served piping hot alongside steamed rice.

Doenjang-jjigae

된장찌개

Adding a touch of Myeolchi Aekjeot to Doenjang-jjigae — a Korean soybean paste stew with tofu, zucchini, and potato — introduces a depth of oceanic umami that Doenjang alone cannot provide. Two fermented ingredients working in harmony to create an even richer, more complex broth.

Namul Muchim

나물 무침

When seasoning Korean vegetable side dishes (Namul) such as spinach, bean sprouts, or radish, a small amount of Myeolchi Aekjeot is used in place of soy sauce. It enhances the natural flavour of the vegetables while adding a deep umami note, making a satisfying side dish to enjoy with Bibimbap or plain steamed rice.

Guk (Korean Soups)

국물 요리

When making clear Korean soups such as Miyeokguk (seaweed soup), bean sprout soup, or radish soup, a spoonful of Myeolchi Aekjeot is added at the final seasoning stage. The resulting broth is far deeper and smoother than when using salt alone — the secret ingredient behind the everyday Korean family table.

Bibimbap

비빔밥

Using a small amount of Myeolchi Aekjeot when individually seasoning the Namul toppings for Bibimbap — such as spinach, bean sprouts, and bellflower root — brings out the flavour of each vegetable. A traditional Korean technique for adding depth to each ingredient before mixing everything together with Gochujang.

Product Details · Detalles

Product Name

Hansung Naturally Aged Anchovy Fish Sauce (Myeolchi Aekjeot)

Volume

870ml

Origin

South Korea 🇰🇷

Manufacturer

Hansung (Hansung Enterprise)

Type

Traditional Fermented Fish Sauce (Myeolchi Aekjeot)

Storage

Store in a cool, dry place away from direct sunlight. Refrigerate after opening.

Usage

1–2 teaspoons per serving recommended (high in salt — use sparingly)

Hansung is a trusted name in Korean seafood processing, long established on the Korean family table. dotAsia delivers authentic Korean fermented foods directly to homes across Europe.

HACCP Certified Direct Import from Korea EU Direct Delivery Traditionally Naturally Aged No Additives

Frequently Asked Questions (FAQ)

What is Hansung Myeolchi Aekjeot? Is it different from regular fish sauce?

Hansung Myeolchi Aekjeot is a traditional Korean fermented condiment made using only Korean anchovies and sea salt, naturally fermented and aged in the traditional way. It contains just two ingredients — anchovy and salt. While it belongs to the same family as Thai or Vietnamese fish sauce, Korean anchovy fish sauce is characterised by a longer fermentation period, a thicker consistency, and a deeper umami flavour. It is primarily used as a key ingredient when making Kimchi, and is also used to season a wide range of Korean dishes including soups, stews, and seasoned vegetable side dishes (Namul). Just as cheese deepens in flavour through ageing and wine develops complex aromas through maturation, this sauce acquires its layered complexity through a naturally fermented process.

Is this product gluten-free? Can people with gluten intolerance use it?

Yes, Hansung Myeolchi Aekjeot is a gluten-free product. The ingredients are anchovy and sea salt only, with no gluten-containing grains such as wheat, barley, or rye. It can be used with confidence by those with gluten intolerance or coeliac disease. However, we recommend checking directly with the manufacturer regarding the possibility of cross-contamination at the production facility.

I have allergies — what allergens does this product contain?

This product contains Fish as an allergen. Anchovy falls under "Fish," one of the 14 mandatory allergens required to be declared under EU food labelling law (EU Regulation 1169/2011). Anyone with a fish allergy should not consume this product. This product does not contain gluten, dairy, nuts, soy, or any other major allergens.

Is this product suitable for vegans or vegetarians?

No, this product is not suitable for vegans or vegetarians. Hansung Myeolchi Aekjeot is an animal-based fermented product made primarily from anchovy (fish). We do not recommend this product for those following a vegan or vegetarian diet.

I've heard the sodium content is very high — how should I use it? What about storage?

Yes, Korean anchovy fish sauce is naturally very high in sodium due to the use of sea salt for fermentation and preservation. The key is to use it in small amounts as a substitute for salt. Adding just a small quantity (1 teaspoon to 1 tablespoon) to your cooking is sufficient to achieve proper seasoning and a deep umami flavour. Those who need to limit sodium intake due to high blood pressure or similar conditions should use it with care. Storage: Before opening, store in a cool, dark place. After opening, refrigerate and use as soon as possible. As this is a large 870ml bottle, it is convenient to portion it into smaller containers for refrigerated storage.

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Hansung Naturally Fermented Korean Anchovy Fish Sauce - Myeolchi Aekjeot 870ml

Name: DotAsia Recommended Korean Traditional Sundubu-jjigae (Soft Tofu Stew with Deep Umami from Anchovy Fish Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: Soft tofu (silken tofu) 300g — available at Asian grocery stores or Korean supermarkets; Minced pork (or shrimp) 100g; Zucchini or Korean zucchini 1/2, diced; Onion 1/2, thinly sliced; Spring onion (or leek) 1/2 stalk, sliced diagonally; Eggs 2; Gochugaru (Korean red pepper flakes) 1–2 tablespoons (adjust to taste); Hansung Myeolchi Aekjeot (anchovy fish sauce) 1 tablespoon (for seasoning); Korean soy sauce or regular soy sauce 1/2 tablespoon; Minced garlic 1 teaspoon; Sesame oil 1 teaspoon; Water or dashima (kelp) stock 400ml; Cooking oil 1 tablespoon; Salt — add to taste (note: Myeolchi Aekjeot is already salty)