Korean Soup Stocks: Anchovy-Kelp Broth + Vegetarian Broth
Making stock is the first step in making Korean soups or stews.
Servings: 2 person
Ingredients
Anchovy-Kelp Broth
- Dried Anchovies - 10 Large-Sized, Used for Broth
- Dried Kelp Dashima - iPhone-sized piece
- Water - 5 cups
Shiitake-Kelp Broth (Vegetarian)
- Dried Kelp Dashima - iPhone-sized piece
- Shiitake Mushrooms - 3
- Onion - ½ a whole
- Spring onion - forearm-size piece
- Water - 5 cups
- Korean radish optional- 150 grams (measure up to 2nd wrinkle on pointer figure)
Anchovy-Kelp Broth Teabag
- Anchovy-Kelp Teabag - 1
- Water - 5 cups
Instructions
Anchovy-Kelp Broth
- Clean dried anchovies: Take off the head. Split body in half and remove black innards.
- Place a pot on medium-high heat. Once it is hot, place the dried anchovies in. Do not add any oil. Stir around and "toast" them for 30 seconds.
- Add water in. Then put in dashima pieces. Bring up to a boil. Once it is boiling, remove dashima pieces.
- Reduce heat to a medium-low heat. Cook for 10 minutes
- Strain through a kitchen towel. Set aside.
Shiitake-Kelp Broth (Vegetarian)
- Take out a large pot and place all of the veggies in. Then place in dashima pieces. Then pour water into the pot. Put on a medium-high heat and bring up to a boil.
- Once water is boiling, take out the dashima pieces.
- Reduce to a medium-low heat. Cook for 15 minutes.
- Strain through a kitchen towel. Set aside.
Anchovy-Kelp Broth (Teabag)
- Take out a pot. Pour water in. Bring up to a boil.
- Place teabag into the water. Cook for 5 minutes. Take out teabag. Set aside.
Notes
- Make sure to reduce heat to a medium-low (gentle simmer) when boiling the stock.
- See video below for more details