If you could only buy one would you get beef bone broth or anchovy stock instant tablets?
I am a terrible cook and wanted to get something to help make my cooking easier. For Korean soups and stews what do you think would be better to have on hand?
If anyone has any experience with any of the products I posted pics of, any feedback or recommendations would be appreciated!
by HeavyFunction2201
10 Comments
Depends on what you want to make? Beef stock is more versatile, anchovy stock gives you the unique flavor.
If you were to get just 1 thing it should probably be beef dashida. Or MSG.
9/10 you’re gonna use anchovie for your soups
Anchovy has a lot more flexibility since it’s often used more a *stock* with exception of certain noodle dishes so it’s a good base while the beef bone broth, it just needs some salt and ready to consume.
For what?
I use Japanese dashi as my base for so many different soups so I would probably sway towards the anchovy either way.
I’d choose anchovy stock.
For most Korean soups and stews, the anchovy stock is the better choice.
I use the bone broth more as a ready made broth and just add to it, like rice cakes + mandu, or you can drink it on it’s own with a little green onion and pepper.
i prefer anchovie
Anchovy is traditional. Im not a big fan of fish so i usually sub with beef dashida.
I prefer anchovy. I grew up having mostly anchovy stock and clear soup with beef (eg. soegogi-muguk) was enjoyed as is, while beef bone broth (eg. gomtang) was served with an optional amount of salt and pepper.
I never used instant stock at home (other than an occasional chicken stock), but for ready-made or homemade liquid bone broth, I’d expect to turn milky-white in color, which can affect the look of the final product.
Anchovy stock. You can make some nice Sundubu-jjigae. Super easy