I've been cooking Korean dishes for a few years now but still have some confusion about the different soy sauces used. Some recipes call for soy sauce for "soup" while others do not specify a type. Also, some recipes say that fish sauce can be a substitute for the soup soy sauce. So my question is are the different types of soy sauce interchangeable with each other and/or fish sauce, and what makes this soy sauce for soup different? Are there different types of soy sauce like this used in other cuisines as well? Thanks!
Howdy! Do you really need a wok for Asian cooking - especially stir fries?I am thinking of giving my mom a birthday present of a wok. Do eople really need a wok to cook Chinese food or stir fries?Or, is this going to be a gift that just collects dust?