If I run out of any of these, I feel uncomfortable. The good thing about most of them is that you can store them for a long time in the fridge or freezer. I don’t always keep extras of all of these ingredients at all times, but I always buy more when they run out.
Dried anchovies are used in stews, stocks, and some side dishes. They are essential for making ddeokbokki, baechu doenjangguk, and doenjangjjigae. Stores usually sell 3 types of dried anchovies, based on the size of the anchovy: large, medium, and small.