http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 15:55:25 +0000 http://www.maangchi.com/talk/topic/fish-sauce-for-fish#post-6645 Thu, 27 Dec 2012 03:44:47 +0000 Jeeyon 6645@http://www.maangchi.com/talk/ <p>Have you tried using dried anchovies to make broth? This is the base for most Korean soups and stews. It adds depth of flavor. I don't really put actual fish in a stew unless it's a fish stew, per se. But for something like tofu or kimchi stew, you just use the dried anchovy broth, rather than actually putting in big hunks of fish. </p> <p>Hope this helps! </p> http://www.maangchi.com/talk/topic/fish-sauce-for-fish#post-6601 Mon, 26 Nov 2012 18:11:45 +0000 k1c 6601@http://www.maangchi.com/talk/ <p>Hi. I am not a cook, but I cook for my family. Before you think, ah those poor kids, hear me out. It's a pain to keep different kinds of fish for the stews. Costco fish is packaged to last in the freezer, but it has no taste. I was wondering if there is some fish sauce that will replace the fish usually used in korean stews? Is there specific name for it? I tried making kimchi/tofu pepper stew with costco fish (vacuum packed and white slices), and I personally thought it was pretty good. The family was not impressed, but nobody thought it was a failure. I would like to improve the taste of the soup.<br /> Thank you in advance for help.<br /> First time post and I didn't see I am supposed to send this to specific topic section. I hope somebody sees it. </p>