My Korean Kitchen » gravy http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Fri, 13 Nov 2009 08:18:26 +0000 http://wordpress.org/?v=abc en hourly 1 Anchovy Powder http://mykoreankitchen.com/2006/10/27/anchovy-powder/ http://mykoreankitchen.com/2006/10/27/anchovy-powder/#comments Fri, 27 Oct 2006 02:20:00 +0000 sue http://mykoreankitchen.com/2006/10/27/anchovy-powder/
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    • ]]>     When you make some kinds of soup, it is tastier to use gravy instead of just water.

    To make gravy, Koreans often use anchovy or kelp. However anchovy is quite expensive and a hassle to use. So I use powdered anchovy instead.
    This is a picture of the anchovy powder I use. It is 100% pure anchovy. The price is about 2800 won (US $2.95)

    Anchovy powder

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    Related posts:

    1. Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)
    2. Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean)
    3. Spicy Chicken and Noodles

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