swap_horiz Jeotgal Alternatives

1

Nuoc mam

Nước mắm is a pungent, amber-colored fermented fish sauce widely used as a core ingredient in Vietnamese cuisine. It is...

Fermented Fish Vietnamese Umami Condiment

9.0 Excellent

2

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.5 Great

3

Worcestershire sauce

Worcestershire sauce is a fermented liquid condiment first produced commercially by chemists John Wheeley Lea and Willia...

British Umami Condiment Fish

8.5 Great

4

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.4 Great

5

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.3 Great

6

Makgeolli

Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, water, and nuruk, a Korean fermentation s...

Korean Traditional Rice Wine Beverage

8.2 Great

7

Garum

Garum was a fermented fish sauce that served as a fundamental ingredient in the cuisine of ancient Rome and throughout t...

Historical Fermented Fish Condiment Fish

8.1 Great

8

Mojama

Mojama is a traditional Spanish delicacy consisting of salt-cured tuna loin, primarily produced in the coastal regions o...

Spanish Traditional Mediterranean Fish

8.0 Great

9

Belacan

Belacan is a pungent, dried fermented shrimp paste widely used as a foundational ingredient in Malaysian, Singaporean, a...

Fermented Condiment Malaysian Fish

7.9 Good

10

Terasi

Terasi is an Indonesian fermented shrimp paste made from finely ground shrimp mixed with salt and fermented over several...

Fermented Indonesian Condiment Fish

7.9 Good

11

Patis

Patis is the Philippine variety of fish sauce, a clear, amber-colored liquid condiment used extensively in Filipino cuis...

Umami Condiment Fish Philippine

7.7 Good

12

Myeolchi-jeot

Myeolchi-jeot is a traditional Korean condiment made from salted and fermented anchovies. The resulting clear, savory li...

Korean Condiment Fish Fermented Anchovy

7.7 Good

13

Meju

Meju is a traditional Korean food product consisting of dried, fermented blocks of cooked soybeans. The blocks are natur...

Korean Traditional Starter Soy

7.7 Good

14

Bagoong

Bagoong is a Philippine condiment made by fermenting salted fish or krill, resulting in a pungent paste or sauce. It is...

Condiment Fish Philippine Pungent

7.6 Good

15

Padaek

Padaek is a potent fermented fish paste central to Lao cuisine and the broader culinary traditions of the Isan region in...

Traditional Fish Lao Pungent

7.6 Good

16

Prahok

Prahok is a foundational ingredient in Cambodian cuisine, consisting of a pungent fermented fish paste typically made fr...

Traditional Cambodian Fish Pungent

7.5 Good

17

Ojingeo-jeot

Ojingeo-jeot is a traditional Korean food consisting of squid that has been salted and fermented. It belongs to the broa...

Korean Spicy Condiment Fish

7.2 Good

18

Rakfisk

Rakfisk is a traditional Norwegian dish consisting of freshwater fish, most commonly trout or Arctic char, that has been...

Norwegian Traditional Aged Fish

7.1 Good

19

Shiokara

Shiokara is a Japanese preserved food made by fermenting small pieces of seafood in salt together with some of the anima...

Japanese Condiment Fish Pungent

6.9 Fair

20

Hongeohoe

A Korean fermented skate (Raja kenojei) specialty of Jeolla Province, notable for an extreme ammonia odor developed duri...

Korean Traditional Fish Pungent

5.9 Mediocre