Make This Stock, Everything Else is Easy
Photo Credit: cake_mira
Korean cuisine has a number of stocks that become the bases of many dishes, especially soups and sauces. One of the most commonly used of these is myulchi yooksoo, which is made with dried anchovies. The combination of anchovies and seaweed gives this stock a very high level of glutamate, the naturally occurring version of MSG. This means that starting with this stock will amplify the flavors of ingredients added to make a dish.
Because this stock is used in so many dishes, it’s best to make a lot of it at once, and then keep a pitcher of it in your refrigerator (it lasts a few weeks). This removes a step any time you want to make a halmuni quality kimchi-jjigae, tteok guk, etc.
Yields about 2 liters
- 5 medium dried anchovies
- 1 square of dashima seaweed, about the size of your palm
- 1 leek
- 2 scallions
- 1 white onion
- 1 hunk of Korean radish (무)
- 3 cloves of garlic
Place the anchovies in a microwave safe bowl and cover them with a damp paper towel. Microwave them for 30 seconds. This is a trick to make the flavor pop.
In a large pot, bring 4 quarts of water to a boil. Add in the onion, scallions, garlic, leek, anchovies, radish, and dashima. Everything can be roughly chopped into big chunks. Once everything is added, lower the heat to medium and continue to boil everything down for about an hour, skimming the foam that forms on top (this is mostly from the natural gelatin in the seaweed). Once all of the flavor has been cooked out of the vegetables and into the broth, strain everything out, and then run the broth through a fine mesh strainer or cheesecloth. It should be a light golden-amber color. Let it cool and then use it or store it.
If you made this dish, let us know how it turned out. Click here for more of our Korean recipes.
Photo credit: @cake_mira