Versatile Korean stock
This is a versatile stock with vegetables and dried anchovies for Korean cooking. With simple ingredients, make a big difference to your soups, stews, and side dishes! Adds deep flavors & umami to your plant-based cooking!
Servings: 1 liters
Ingredients
- 5 cup water (1.2L)
- 10 g dried kelp(kombu/dashima) 10x10cm or 4x4 inch size
- ½ cup dried large anchovies (approximately 20 anchovies, 30g)
- 2 dried shiitake mushroom
- 3 stalks green onion (or ½ stalk Asian leek)
- 1 cup daikon radish 100g
- ¼ large yellow onion (½ medium onion)
- 2 garlic cloves
Instructions
- Place all stock ingredients in a pot, bring to a boil on medium heat.
- When boiling, take out the kelp and continue simmering over low heat.
- Keep simmering for 30 minutes. Strain.
Video
Notes
★ Yields 4 cups(1 liter)
★★ For vegans, omit the dried anchovies and add an extra shiitake mushroom and a piece of kelp(10x10cm/4x4 inch size)
★★★ Keeps fresh in the refrigerator for 3 days and 4-6 months in the freezer (Make a big pot and individually portion them into zipper bags or containers to use them whenever you need it)