Myeongnanjeot is a traditional Korean fermented fish sauce made from salted fish, typically anchovies or mackerel. The fish is layered with salt and left to ferment for several months, resulting in a rich, savory flavor. It is often used as a seasoning in various Korean dishes, enhancing their taste and depth. This sauce is a key ingredient in many recipes, including kimchi and stews. Its unique umami profile makes it a popular choice for adding complexity to meals. Myeongnanjeot is not only valued for its flavor but also for its nutritional benefits, as it contains essential amino acids and minerals.