Introduction

Chamchi-aek (참치액) is Korean “tuna extract” or “tuna sauce”: a dark, savory liquid seasoning made mainly from smoked, dried skipjack tuna (the same fish used for katsuobushi). In the last decade it has become one of the most popular seasonings in Korean home kitchens, because a spoonful adds instant depth to soups, side dishes and eggs. Think of it as a quick shortcut to a rich broth flavor, somewhere between soy sauce and dashi.

Chamchi-aek at a Glance

Quick facts

• What it is: a liquid seasoning based on skipjack tuna extract
• Main ingredients: skipjack (bonito) extract, salt, water, often soy sauce, sugars and flavor enhancers (varies by brand)
• Taste: salty, smoky and strongly savory (umami)
• Main uses: soups and stews, namul, stir-fries, egg dishes, kimchi

What is Chamchi-aek Made Of?

Although “chamchi” usually means tuna, chamchi-aek is made from skipjack tuna, which is smoked, dried and simmered into a concentrated extract. Manufacturers blend that extract with salt and water, and many add soy sauce, sugar, kelp or yeast extract. Read the label if you avoid soy, wheat or added MSG.

Similar Korean liquid seasonings

• Chamchi-aek: smoky, savory, less fishy; good for clear soups and eggs.
• Aekjeot: fermented anchovy or sand lance fish sauce, more pungent; mainly for kimchi.
• Mat-ganjang: seasoned soy sauce, sweeter and more soy-forward.
• Yondu-style vegetable seasoning: a plant-based savory sauce for vegetarians.

What Does Chamchi-aek Taste Like?

Straight from the bottle it is very salty, with a smoky, roasted fish aroma similar to Japanese dashi. Used in small amounts it does not taste fishy; it simply makes food taste rounder and more savory, as if it had been cooked in a good homemade broth.

Popular Korean Dishes That Use Chamchi-aek

Gyeran-mari

Rolled omelette seasoned with a teaspoon of chamchi-aek. Recipe below.

Clear soups (guk)

Radish soup, bean sprout soup and egg soup taste fuller with a spoonful.

Namul

Seasoned spinach or bean sprout side dishes, used in place of some salt.

Stir-fries and noodle broths

A splash in janchi guksu broth, udon or vegetable stir-fries.

Easy Gyeran-mari Recipe (Serves 2)

Ingredients

• 4 large eggs
• 1 tsp chamchi-aek
• 1 tbsp water or milk
• 2 tbsp finely chopped carrot
• 2 tbsp finely chopped green onion
• 1 tbsp neutral oil

Instructions

1. Beat the eggs with the chamchi-aek and water until smooth. Stir in the carrot and green onion.
2. Heat a non-stick pan over low to medium-low heat and wipe it with oil using a paper towel.
3. Pour in about one third of the egg and tilt to cover the pan. When the bottom is set but the top is still a little wet, roll it from one end with a spatula.
4. Push the roll to one side, add another third of the egg, lifting the roll so the new egg flows underneath, and roll again. Repeat with the rest.
5. Cook the finished roll on all sides for 1 minute until fully set. Rest 5 minutes, then slice.

Tip: Chamchi-aek is salty, so start with 1 teaspoon for 4 eggs and do not add extra salt until you have tasted the result.

Where to Buy Chamchi-aek

United States

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Amazon
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H-Mart
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Canada

Search Korean tuna extract on Amazon.ca

Europe

Search Korean tuna extract on Amazon.co.uk

How to Store Chamchi-aek

Store unopened bottles in a cool, dark place. After opening, close the cap tightly and keep it in the refrigerator, which helps preserve the aroma; use by the date on the label. Wipe the spout after pouring so it does not crust over.

Chamchi-aek FAQ

Is chamchi-aek the same as fish sauce?

No. Fish sauce is made by fermenting fish with salt for months. Chamchi-aek is an extract of smoked, dried skipjack, so it is smokier and less pungent.

What can I substitute for chamchi-aek?

Mix a little soy sauce with liquid dashi concentrate, or use a pinch of dashida plus soy sauce. The flavor will be close but not identical.

Does chamchi-aek contain real tuna?

It contains extract from skipjack tuna, a small tuna species. It is not suitable for vegetarians or people with fish allergies.

Conclusion

Chamchi-aek is the modern Korean cook’s secret bottle: a few drops make soups, side dishes and eggs taste like they took much longer to prepare. Start with gyeran-mari, then try it in clear soups and namul. For other savory Korean seasonings, see our guides to aekjeot and dashida.