Kimchi is a Korean staple that has been around for centuries. It’s filled with a variety of spices and vegetables, and it is absolutely loaded with flavor.
Its spiciness is achieved by using fish sauce as well as soy sauce. Soy sauce can be used in place of fish sauce when preparing Kimchi dishes. But should you?
This blog post will help you determine if you should use soy sauce or not when preparing your Kimchi.
What is the difference between fish sauce and soy sauce?
Fish sauce is made with the fish, while soy sauce is made with soybeans. Fish sauce has a strong, salty taste, while soy sauce has little flavor.
Soy sauces are usually used in cooking because they have a milder taste than fish sauces.
In this post we’ll ask: Should you use fish sauce or not when preparing your Kimchi?
How to substitute soy sauce for fish sauce
in your Kimchi
If you’re looking to substitute fish sauce for soy sauce in your Kimchi recipes, read on to find out how you can do it.
The first thing you need to consider is that every recipe is different. You can’t just use fish sauce or soy sauce in any recipe, as both are very different from one another.
Your job is to determine what the dish will be like when prepared with or without fish sauce or soy sauce and then decide whether you want to substitute the two of them.
Can you substitute soy sauce for fish sauce in all Kimchi dishes?
A lot of people like to use soy sauce despite the fact that it’s not commonly used in Korean cooking. Fish sauce is known for its strong flavor.
But that’s okay — you can substitute fish sauce for soy sauce in some Kimchi dishes.
In this post, we’ll discuss a few different Kimchi recipes that feature the addition of soy sauce and why you may want to use it instead of fish sauce when preparing your favorite Kimchi dishes.
