ANCHOVY STOCK
With the essence of Korean cuisine at your fingertips, ANCHOVY STOCK is your gateway to unlocking a world of flavors. Share this culinary journey with friends and family, and don't forget to subscribe for more enriching recipes that celebrate global gastronomy.
Print
Servings: 2 people
Cost: $5
Add to Collection
Equipment
Ingredients
- 1 cup dried anchovies
- 1 small sheet of dried kelp
- 10 cups water
Instructions
- Soak the dried anchovies and kelp in cold water for 2 hours to rehydrate.
- In a large stockpot, bring the 10 cups water to a boil over high heat. Stir in the anchovies and kelp and simmer briskly for 3 minutes. Turn off the heat.
- Discard the anchovies and kelp. You can do this with a soup strainer or pass the stock through a sieve to remove particles.
- Use the broth immediately, or for later use, store it in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Video
Notes
- Quality Anchovies Matter: Opt for dried anchovies that are head-on, as they yield a richer and more intense flavor to your stock. Ready to unlock the essence of Korean cuisine? Let's delve into the recipe and embrace the umami goodness!
- Gentle Simmer for Richness: Simmer your anchovies and other ingredients gently. A slow and steady approach extracts the full depth of flavors. Eager to create a pot of culinary magic? Let's gather our ingredients and set the stage for umami perfection!
- Straining and Storing: Once your ANCHOVY STOCK is ready, strain it meticulously to achieve a clear and clean liquid. Store it in the refrigerator for up to a week or freeze for longer use. Excited to infuse your dishes with Korean umami? Let's explore the final steps of creating and preserving our ANCHOVY STOCK.
Nutrition
Sodium: 59mg | Calcium: 35mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.