Our Fish Sauce Set boasts the two most commonly used fish sauces in Korea, anchovy sauce and sandlance sauce. 
They are made by fermenting the fish in natural sea salt, extracting only the core extract of the ingredients. 
Anchovy sauce has a more subtle and softer flavour, whereas sandlance sauce has deeper aromas of the sea. 
Fish sauce is a crucial ingredient in making traditional kimchi, which is not authentically vegan.
They can also both be used to make a variety of other Korean dishes including, but not limited to, bulgogi, galbi, namool, kimchi soup, and more.