Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Dried Anchovy (Myeolchi)
멸치/myeol-chi/
umamisavoryoceanicrich
Small, dried anchovies used to make the base stock in most Korean soups and stews. Simmered with dasima, they create a rich, complex broth with deep savory flavor. The larger the anchovy, the stronger and more intense the flavor. Heads and guts are sometimes removed for a cleaner taste.
Common substitutes
- →Dasima + soy sauce for vegan option
- →Dashi powder for convenience
- →Sardine fillets (simmered briefly)
