Anchovy stock is the Korean counterpart to Japanese dashi. Instead of bonito flakes, anchovies are used as the base for a fish stock that is every bit as savory and packed with umami, only even fishier in flavor given the nature of anchovies.
KIMCHI JIGAE (KIMCHI SOUP) RECIPE: In the same way that every family has their own secret family recipe for kimchi, the recipes for Kimchi Jigae vary widely by household. Here are the secrets from our house for making good kimchi jigae.
Manduguk - Korean Dumpling Soup is traditionally eaten on New Years Day. It's made from a beef, kelp, and anchovy stock and topped with rice cakes, kamaboko, eggs, nori, and marinated skirt steak. A delicious way to welcome the new year! SO good! |www.kimchichick.com