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Home Bake Sour Cream Dip With Parmesan Cheese

Dashi Basic Korean Kelp Stock Recipe

Ingredients

How to make it

  • Toast some dried anchovies and large kelp slowly in a pan. This large kelp I have seen at Asian markets back in the U.S., along with dried anchovies. I hear dried sardines also can work.
  • Add water and some coarsely chopped onions and garlic.
  • Heat the stock slowly. Don't boil it. Boiling turns the kelp into slime.
  • Skim the foamy protein from the anchovies and kelp made on top.
  • When the kelp starts to float to the surface, it's time to take it out.
  • Strain the stock
  • Freeze some in containers and make ice cubes out of the rest.

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The Cook

zenkimchi Anyang, KR

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