shadeharbour's comments

"Dear Maangchi, Thank you for having this great site. My family enjoys your videos I learned Kimchi and made some. I am making a large batch Monday. One question, I went to my Asian market. They had no dried anchovy but dried Scud. I don't know what that is. It was a bigger fish. I am on a sodium restricted diet, so I settle on boiled dried Korean shrimp. If I use those instead of the anchovy, how much would I need? I have everything else. I also found a lower sodium fish sauce! It is from the Philippines but at 280 mg for 2 oz, I couldn't pass it up. I know not the same but in order for me to enjoy,, I need to try to cut the sodium. Please help........."
in Rice cake soup (Tteokguk) — Feb/14