Recipe

Dashi Basic Korean Kelp Stock Recipe

Add Step-by-Step Photos	Zenkimchi / All my dishes 3 years, 1 month ago This is a large recipe for a basic Korean soup stock that is meant to be frozen for later use. I don't use measurements in this since the amounts are according to personal preference. Prep:5m Cook:15m Servings:8	Zenkimchi
	stock dashi korean

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Ingredients

Anchovies, dried (Myeolchi)

Large Kelp, dried (Dashima)

Onions, chopped

Garlic, halved

Directions

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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