📝 About This Recipe
Myeolchi-jeot is a cornerstone of Korean cuisine, a deeply savory fermented anchovy condiment that provides the backbone for authentic kimchi and rich stews. Born from the coastal traditions of Korea, this liquid gold captures the essence of the sea through a patient aging process that transforms simple fish and salt into a complex, funky, and salty elixir. Making your own at home ensures a purity of flavor and a depth of character that store-bought versions simply cannot match.
🥗 Ingredients
The Catch
- 2 kg Fresh Anchovies (Look for oily, silver-skinned fish about 10-15cm long; must be extremely fresh)
The Cure
- 600 grams Korean Coarse Sea Salt (Cheonilyeom is preferred; it should be aged to remove bitterness (bittern))
- 1/2 cup Soju (Helps prevent unwanted bacterial growth and removes fishy odors)
Aromatics (Optional for Aging)
- 2 pieces Dried Kelp (Dashima) (Approximately 5x5cm squares)
- 20 grams Ginger (Thinly sliced to mellow the pungency)
For the Seasoned Banchan (Optional Preparation)
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 3 cloves Garlic (Minced)
- 2 pieces Green Onions (Finely chopped)
- 1 teaspoon Toasted Sesame Seeds
- 1 piece Cheongyang Chili (Finely sliced for heat)
👨🍳 Instructions
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1
Gently rinse the fresh anchovies in a bowl of cold, lightly salted water. Do not scrub them; you want to keep the scales and skin intact. Drain thoroughly in a colander for at least 20 minutes.
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2
Sterilize a large glass jar or a traditional Korean earthenware pot (Onggi) with boiling water or food-grade alcohol. Ensure it is completely dry before proceeding.
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3
In a large mixing bowl, combine the drained anchovies with 500g of the coarse sea salt. Use your hands (wear gloves!) to toss them gently until every fish is evenly coated.
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4
Drizzle the soju over the salted fish and toss once more. This acts as a stabilizer during the long fermentation process.
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5
Place the ginger slices and kelp at the bottom of your sterilized container if using.
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6
Pack the salted anchovies into the container, pressing down firmly as you layer them to remove any air pockets.
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7
Cover the top layer of fish with the remaining 100g of sea salt, creating a 'salt cap' that completely obscures the fish from view. This prevents mold.
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8
Wipe the rim of the jar with a clean, damp cloth, then seal tightly. If using an Onggi, cover with a breathable cloth before the lid.
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9
Store the jar in a cool, dark place with a consistent temperature (ideally 15-20°C). Avoid direct sunlight at all costs.
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10
Allow the fish to ferment for a minimum of 6 months. For a deeper, more refined flavor used in premium kimchi, wait 12 months. The fish will break down and a dark liquid will form.
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11
After fermentation, you can use the whole fermented fish (Myeolchi-geonsugi) or strain the liquid to make fish sauce (Myeolchi-aekjeot).
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12
To make the 'Seasoned Banchan' version, take out a few whole fermented anchovies, chop them roughly, and mix with the gochugaru, minced garlic, green onions, and sesame seeds.
💡 Chef's Tips
Always use high-quality Korean sea salt; table salt or iodized salt will result in a bitter, unpleasant ferment. If you see a thin layer of white film on top, it is likely Kahm yeast; scrape it off and add a bit more salt, but if it is fuzzy or colorful, discard the batch. For the best results, start your ferment in the late spring or early summer when anchovies are at their fattest. Never use a wet spoon to scoop out the fish once fermented, as moisture can introduce bacteria that spoils the batch.
🍽️ Serving Suggestions
Use the strained liquid as a salt substitute in Kimchi-jjigae (Kimchi Stew) for an instant depth of flavor. Serve the seasoned whole anchovies as a bold side dish (Banchan) with warm, steamed white rice. Mix a teaspoon of the fermented liquid into a dipping sauce for grilled pork belly (Samgyeopsal) to cut through the fat. Pair with a chilled glass of Makgeolli (Korean rice wine) to complement the funky, fermented notes.