Product Highlights

• Korean anchovy fish sauce enriched with Korean flower crab extract — an umami boost for seasoning Korean dishes.
• Perfect for preparing all types of kimchi, including cabbage kimchi, green onion kimchi, and cucumber kimchi.
• Adds a rich umami depth to your dishes, all without the strong, pungent aroma of traditional fish sauce.
• Available in 2 sizes: 480ml & 900ml

[Mija Unnie’s] Korean Anchovy Fish Sauce with Flower Crab

A special fish sauce that captures the secret recipes of a Korean food researcher

Fresh seafood, aromatic vegetables, dried ingredients, and more —expertly aged with soy sauce to create a deep and flavorful taste

[Mija Unnie’s] Anchovy Fish Sauce with Flower Crab Extract

A premium flower crab extract that enhances the depth of your cooking - exceptional quality

What's included in this fermented sauce?

✅  Fresh Korean flower crabs - 1.67%

✅  Korean Salted Fermented Shrimp (새우젓) - 13.88%

✅  Korean Anchovy Extract - 41.63%

✅  Korean Kelp (Dashima)

✅ ... plus a variety of aromatic vegetables

Each of these aromatic ingredients is meticulously aged together.

This fermented sauce enhances a wide variety of dishes with rich umami depth, all without the strong, pungent aroma of traditional fish sauce.

How do I use this Flower Crab & Anchovy Extract?

Use it to make any type of kimchi (napa cabbage, green onion, radish, etc.) - as a substitute for traditional anchovy extract.

Add it to Korean vegetable banchan (side dishes like seasoned greens or stir-fried vegetables) to enhance their umami flavor.

Use it in Korean soups and stews to deepen the flavor - without darkening the soup, unlike soy sauce.

Replace anchovies in oil-based pasta dishes to provide a unique savory flavor.

Where to store?

After opening, please store in the refrigerator

Full Ingredients List:

Anchovy extract (Korean), Fermented shrimp extract (Korean), Flower crab (Korean) 1.67%, Green Onions, Onions, Garlic, Ginger3, Kombu (kelp), Sea Salt (Korean), Soy sauce, Flavor enhancer, Liquorice extract, Purified water, Vitamin B1 thiamine dilauryl sulfate, Spirits

This fish sauce soared in popularity after South Korean comedian and broadcaster Lee Young-Ja showcased it as her go-to choice for making green onion kimchi (파김치).

From seasoned vegetable side dishes to kimchi, it enhances dishes with a balanced umami flavor. It’s no exaggeration to say that the role of an extract is to elevate the dish's taste

You’ll soon understand why this is called an all-purpose secret sauce

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