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Vegan Korean Fish Sauce
Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.
👥 2 Servings👤 Joanne Lee Molinaro📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
In a medium saucepan, combine 3 cups water, the soy sauce, shiitakes, oyster mushrooms, shallots, garlic, dashima, mirin, balsamic vinegar, rice vinegar, mushroom sauce, and peppercorns. Bring to a boil over medium-high heat. Reduce the heat and simmer for ⏱️ 1 hour.
garlic, peeled4 clovesmirin2 tablespoonsbalsamic vinegar2 tablespoonsrice vinegar2 tablespoonsmushroom sauce1 tablespoon
2
Discard the vegetables and continue to simmer the sauce until it reduces by half, about ⏱️ 1 hour.
3
Pour the sauce through a fine-mesh sieve or a cheesecloth and into a container to remove the small bits. Store in the refrigerator for up to 6 months or freeze for future use.
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