Sort ingredients
margie
QR Code
Listen
Pdf
Combine sea kelp and water in a pot and simmer over low heat for 5 minutes. Discard the sea kelp and reserve the stock.
Devein anchovies but keep the heads.
Combine the anchovies, sea kelp (if using), and water in a pot and bring to boil over medium heat. Once boiling, use tongs to remove and discard the sea kelp, then simmer the anchovies over low heat for 5 minutes. Finally, discard the anchovies.
Combine all the ingredients in a large pot and add water. Bring to boil.
Once the water boils, remove and discard the sea kelp. Simmer the stock over low heat for 10 minutes. Strain and cool.
I don't peel the vegetables so that we can extract the full flavor from their skins and roots in our stock. Make sure to wash them clean.
Put Korean radish, sea kelp, carrot, shiitake mushroom, onion, pumpkin and leek in a large pot and simmer until vegetables are soft, about 15-20 minutes. Discard all the vegetables and reserve the stock.
Collect a head of dried pollock fish, sea kelp, herring, apple, radish, and leek. If you can't find the whole dried pollock, omit it. You can also use dried shrimp or anchovy instead.
Put them all in a large pot with water and bring to a boil. Reduce the heat to low, and simmer for 30 minutes. Strain the stock and cool.