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Koreans typically use fish sauce that is made from anchovies. The anchovies are 100% naturally fermented to produce a deep-tasting, salty flavor. Many homecooks like to season dishes and soups with a touch of anchovy sauce because it adds a subtle layer of umami flavor. In Korean, that umami flavor is called ‘Kamchil-mat’ (감칠맛). And it’s a key ingredient for many Kimchi recipes.
If you plan to make Kimchi soon, get a bottle of Korean Anchovy Fish Sauce!
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