Comments on: Anchovy Broth for Korean Cooking

By: Hyosun

Hyosun — Sun, 10 Dec 2023 22:57:36 +0000

In reply to Elle. Not ideal, but yes you can. The broth might not be as flavorful though unless you use a lot more.

By: Elle

Elle — Fri, 08 Dec 2023 05:19:08 +0000

I only have the small size dried anchovies. Could I increase the amount, or are they completely unsuitable for stock?

By: Heidi

Heidi — Sun, 15 Oct 2023 03:26:28 +0000

I always have Korean anchovy powder on hand for making my Kim Chi, and thought I could sub this for the anchovies. What do you think? 1 teaspoon per cup of water? (Am making tteokbokki and need some anchovy broth). Appreciate any suggestions or tips! Cheers.

By: Hyosun

Hyosun — Sun, 02 Oct 2022 22:50:09 +0000

In reply to Laura. Great to hear! Thanks!!

By: Laura

Laura — Sun, 02 Oct 2022 19:58:32 +0000

Thank you so much for this recipe. It’s my go-to for soup bases. I usually make the fully flavored base as I normally have everything on hand. I do have the pouches when I’m feeling lazy though. I read a million blogs before I settle on a recipe but when it comes to anchovy broth I only use this one! And yes, our new local H-Mart is getting all of my money these days 🙂

By: Linda

Linda — Wed, 05 Jan 2022 21:04:02 +0000

One suggestion I’d like to make although it may be a lot of extra work. It would really be nice to have weights for all ingredients since sizes like small, medium and large or counts don’t really mean that much. Or I may not have the ingredient in the mentioned size. I wouldn’t care whether US or metric was shown but something like that would be more precise. I see you use it for a few things.

I enjoy your site very much. I’ve just been getting into Korean cooking after spending months getting to know Chinese and Japanese. All such delicious food.

By: Nany

Nany — Tue, 16 Mar 2021 02:33:24 +0000

In reply to Hyosun.

Hi Hyosun, Your recipes literally make me drool. I’d love to prepare them all and I’m so curious about the taste of kimchi, however, for health reasons I cannot eat any hot/spicy food, no matter how much I’d like to. Is there a non-spicy kimchi recipe? And how can I make this delicious looking stew not spicy/hot? Thank you for sharing. Nany (I commented here since there wasn’t any other way to comment)

By: Hyosun

Hyosun — Sat, 26 Dec 2020 01:19:26 +0000

In reply to Traian. Is that raw anchovies frozen? If they are, it sounds like a great idea. Korean anchovies are first cooked and dried. Seaweed sheets for sushi are not a good substitute for dried kelp. Just use what you can find, such as dried mushrooms, onions, etc. Hope this helps!

By: Traian

Traian — Fri, 25 Dec 2020 09:37:22 +0000

Hi Hyosun from Romania – East Europa!
I’m very glad to found your food site. I like to try different cultures food. Unfortunate , in my town I can’t find koreean ingredients. No dried anchovies , kelp..etc Can I using frozen anchovies and dried them with a litle salt in a fruit dryer ? In stead of kelp can I use a dried green skin for making shusi ? Thank you very much for yours advices and especially for yours tasty and amazing recipes.

By: Hyosun

Hyosun — Fri, 02 Oct 2020 04:35:31 +0000

In reply to Karen. Hmmm I don't have that package any more, but I'd say 5 to 6 cups per packet.