Ultimate Korean Stock
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- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 cups Cold water
- 2 Sheets palm size dried seaweed, Dasima/Kombu
- 3 Dried shiitake mushrooms
- 2 Large or 3 small green onion
- 10 Cloves garlic, smashed or 1 bulb of garlic, cut into halves
- 5 Ginger slices, 1/4” thin
- 1/2 Large yellow or white onion, roughly cut
- 1 Tbs. Black peppercorns
- 5 Large dried anchovy for sock, 1/4 cup dried shrimp or dried pollack (If you are using dried anchovy remove all guts.)
- [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.30-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.36-PM.png”][/url]
Instructions
- 1
In a large pot, add all ingredients; cover and bring it to boil. [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.00.47-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.01.17-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.11-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.44-PM.png”][/url]
- 2
As soon as it starts boil, remove dried seaweed out; cover, reduce heat to medium low and simmer for 30 minutes. [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.49-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.03.40-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.04.05-PM.png”][/url]
- 3
Strain stock with a strainer and enjoy cooking with it![url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.04.23-PM.png”][/url]
- 4
Keep it in refrigerator for a couple days or freeze it for long term use.