Anchovy Stock with sauce?

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    Please know that ultimately I -will- be using dried anchovies to make a stock, but right now, I’m going to build my Korean kitchen from scratch and go a little by little. Well, actually a lot by a lot, but I’m trying to save money right now, so I was wondering:

    Could I use some Anchovy Sauce(멸치 액젓) and some water instead of boiling dried anchovies? I know it might be a shortcut, but it’s only for a few weeks that I would do this until I can spend more for dried anchovies.

    Please don’t hate me for this!!!

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