My parents are from Pusan on the coast of S. Korea, so in our house, a lot of our meals are seafood-based. My Mother would simmer stock made from dried anchovies, shiitake mushrooms, onion, and dried kelp for hours and hours, and that would be the base for virtually all soups/stews we had.
After learning different recipes from Maangchi, I noticed that several soup recipes don't call for stock (e.g. dried pollack soup), while others call for anchovy-based stock (e.g. soft tofu soup, bean paste stew), and still others call for beef-based stock (e.g. rice cake soup, spicy beef and vegetable soup). This is quite different from what I've seen growing up.
Is there a general rule of thumb for what kind of stock should be used for certain types of recipes?
Maangchi (or others) -- Please help!