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Anchovy Powder (Myeolchi Garu)

When you make some kinds of soup, it is tastier to use meat or vegetible stock instead of just water.

To make this stock, Koreans often use anchovy (멸치) or kelp (다시마). However anchovy is quite expensive and it can be a bit hassle to use (trimming the head, tail and organ etc), so I sometimes use powdered anchovy instead.

This is a picture of the anchovy powder (멸치가루) I use. It is 100% pure anchovy. The price is about 2800 won (US $2.95)

Ingredient descriptions: Anchovy powder | MyKoreanKitchen.com


Filed under: Ingredients
Tagged with: anchovy, dashi, stock

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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