Fish sauce replacement when you don't like fish flavour

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This topic contains 0 replies, has 1 voice, and was last updated by  karenaj 4 weeks, 1 day ago.

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    karenaj
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    I am not a fan of fish flavours and was wondering if somebody else is the same and what do you use in place of the fish sauce or anchovy stock that Maangchi uses in a lot in her cooking. I thought she said you can use the soup soy sauce, the lighter soy sauce (gukganyang) in place of fish sauce but would that work with the kimchi as well? I am thinking for the kimchi I will use the fish sauce since it is not too much but I don’t know about the fermented shrimp sauce to add to the kimchi. I may use that too since it is not too much either.

    If you do you use the gukganjang in place of fish sauce, what is the ratio?

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