Living in Philadelphia, the rising cost of living makes me nostalgic when I visit the Korean market.

Especially these days, seeing the price of fish sauce makes me chuckle. The Vietnamese fish sauce that used to sell for $1.99 at Korean markets is now at least $8 or $10 a bottle, which is quite shocking. Back then, I would thoughtlessly toss two or three bottles into my cart, but now I hesitate for a long time before deciding whether to buy it.

The brand had a bottle with three crabs on it, and it was popular among Koreans. It was used in making kimchi, adding flavor to seaweed soup or seaweed salad, and just a spoonful in radish salad would enhance the taste significantly. The unique deep aroma from Vietnamese noodles paired well with Korean food, making it hard to stop using once you started. It was a must-have item in every household's pantry.

The great thing about fish sauce is that just a spoonful can completely change the depth of flavor. When making seaweed soup, using only soy sauce makes it bland, but adding a teaspoon of fish sauce brings it to life. A little bit in bean sprout soup, dried pollack soup, kimchi stew, or soft tofu stew makes the broth much richer. Using fish sauce instead of anchovy sauce when making kimchi results in less odor and a cleaner taste. Young people these days think it's only for pho, but it's actually an indispensable supporting ingredient in various dishes.

When seasoning bulgogi, just using soy sauce feels lacking. A few drops of fish sauce at this point really enhances the meat's flavor. The combination of sugar, vinegar, chili powder, and fish sauce works surprisingly well in dishes like cucumber salad, green onion salad, and radish salad. Even adding a few drops to steamed eggs boosts the umami flavor significantly.

The reason prices have risen so much lately is due to the cost of raw materials, logistics, and exchange rates all being affected. Since COVID, container costs have increased, import customs fees have gone up, and with rising exchange rates, grocery prices can't help but rise. Although I can't use it as freely as before, it's a seasoning I can't give up, so I always end up grabbing a bottle.

Even though something that used to cost $1.99 is now close to $10, the secret to enhancing food flavor means I can't let it go. In the end, it seems that one long-used ingredient determines the taste of food. So, fish sauce remains an essential ingredient in my kitchen.