Fish Sauce
Salty, funky fish sauce adds backbone to kimchi, stews, and dipping sauces. A small amount changes the whole dish.
Korean fish sauce, usually anchovy-based, is one of those ingredients you do not always notice when it is present but definitely notice when it is missing. It adds salt, fermentation, and savory depth to kimchi seasoning, soups, steamed egg, and dipping sauces. For most home cooks, one bottle lasts a long time because the amounts are small. If you cook vegan, soy sauce plus mushroom depth is the most practical replacement. Buy a modest bottle first and keep it in the fridge after opening.
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