Re: Types of Soup Stock

I am not Maangchi… But with soup stock it’s very largely about what you personally like. Soup stock is meant to enhance the flavors of the dish, so for example beef stock is good in dishes which contain beef. But if you like anchovy stock more, use that! The one your mother made is a good general-purpose stock. Some ingredients already have a strong flavour so they don’t need stock. Experiment and see what you like best. :)