Fish sauce fish sauce as a base. The Indonesian semi-solid fish paste or fermented krill "terasi", the Cambodian "prahok" and the Malay fermented krill brick "belacan" or budu from liquid anchovies are other popular variations of fish sauces. In Lao/Isan, it is called "nam pa". A chunkier, more aromatic version known as "padaek" is also used. The similar Philippine version common to Indochina is called "patis". "Patis", a by-product of "bagoong", is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a
Soy sauce sauce"), and "guk-ganjang" (, "soup soy sauce"). The homebrewed variety is also called "jip-ganjang" (, "home soy sauce"). Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark. Korean Ministry of Food and Drug Safety's Food Code classifies "hansik-ganjang" into two categories by their ingredients. "Gaeryang-ganjang" (, "modernized soy sauce"), referring to varieties of soy sauces not made of meju, is now the most widely used type of soy sauce in modern Korean cuisine. The word "ganjang" without modifiers in bokkeum (stir-fry), jorim (braised or simmered dishes), and jjim (steamed dishes)