Hi there: Love the website and recipes! I had a question about stews/soups. I see in my Korean market bags of soup stock powders -- seafood, beef, etc. Are these routinely used in Korean households and can I use them in your recipes?
For example, in your recipe for soon dubu chigae (one of my favorite dishes) you call for dried anchovies and kelp to be boiled in water for the soup base. Can I just use some seafood stock powder instead? Will it hurt the dish?