A Korean fish sauce made from fermented Pacific sand lance — not the anchovy base that defines Thai or Vietnamese fish sauces. Cleaner, less pungent, and the standard fish sauce most Korean cooks reach for when making kimchi.

100% Korean Sourced · Sand Lance & Sea Salt · Made by Nonghyup

Most fish sauces sold in the US are Vietnamese or Thai, built on anchovies, with a strong fermented funk. Korean cooks tend to prefer gganari aekjeot — fish sauce made from sand lance — because it adds salt and umami without overwhelming the gochugaru, garlic, and fermented vegetables in a kimchi. Same principle in soups and marinades: it pushes umami without the anchovy funk. Nonghyup is Korea's national agricultural co-op. Sourcing stays in Korea.

Serving & Portions

500 g bottle (17.6 oz / 1.1 lb).