Korean cooking forum topics
I know Maangchi uses dried anchovy but is anchovy dashida the same thing? Can I use anchovy dashida instead? What is the difference and is the taste same? If I were to use it, how many teaspoon of anchovy dashida is equal to one dried anchovy?
Personally, I don’t think it’s the same. I’m a huge beef dashida user, so I’ve got nothing against powdered mixes, but I don’t like the taste of anchovy dashida. It tastes too fishy and doesn’t have that mellow flavor that using dried anchovies do. If it’s convenience you’re after, use the anchovy tea bags. That’s what I switched to. They’re pulverized anchovies in these little stringless teabags. One bag equals the same as a typical 6-7 anchovy serving size. When the stock or soup is done, just fish it out with a spoon or chopstick. After opening the package, I store mine in a ziplock freezer bag. Very convenient. Just don’t mistake them for your corn tea bags. I did that once…yuck…though my mother (who’s Korean) tells me that drinking anchovy stock is actually done now and then. Sort of like a savory tea.
I was just coming here to ask this exact question!
I have the anchovy dashida and the clam dashida and was wondering if it’s the same.
I would guess that it’s kind of the same as with chicken stock: homemade is always better but if you’re pressed for time then the powdered stuff will do okay in a pinch… except that anchovy stock is way easier to make from scratch than chicken stock! :)
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