Using Hondashi in Doenjang jjigae?

The recipe I’m referencing suggests making your won anchovy broth, but I thought maybe I could skip that step by picking up Hondashi, but now I’m doubting my decision.

The reason I ask is because I’ve never had the stew before, so I don’t know if the Hondashi is going to give it a completely different flavor profile. Thoughts?

submitted by /u/Sevenfootschnitzell
[link] [comments]

Latest News from Korea

Latest Entertainment from Korea

Learn People & History of Korea