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Korean-Stock-Soup
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Korean Soup Stocks: Anchovy-Kelp Broth + Vegetarian Broth

Making stock is the first step in making Korean soups or stews.
Course: Easy
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