cooking question: good enough substitute for anchovy stock in jjigae?
June 6, 2020 10:48 PM Subscribe
A while back the New Yorker ran a little piece about soondubu jjigae with a recipe at the end. It's something I was going for like once a week before All This Happened. I have a lot of the ingredients, but then there's a subset of ingredients for the broth you cook it all in, an anchovy broth, and it is entirely ingredients I don't have (dried anchovies, daikon, scallions, kombu, bird's-eye chilis. OK I do have water.) Might I be able to substitute something else and have it be still pretty good? The recipe says "or water" but I'm wondering about a happy medium.