Written for one request, published for everyone
Korean Style Dashi (Dashima Myeolchi Yuksu, 다시마 멸치 육수)
A light Korean stock made by simmering dried kelp and dried anchovies in water.
- Total
- 25 min
- Hands on
- 15 min
- Serves
- 4
- Method
- hob
- Cuisine
- Korean
Method
Step 1 of 6
Wipe the dried kelp gently with a damp towel to remove dust, being careful not to scrub off the flavorful white coating.
- dried kelp (or Japanese kombu)
Step 2 of 6
Soak the kelp in the water in a saucepan for 1 hour (or overnight for a stronger flavor); this step can be skipped if short on time.
- dried kelp (or Japanese kombu)
water
Step 3 of 6
Remove the heads and dark innards from the anchovies and put them into a spice ball or tea strainer.
dried anchovy
Step 4 of 6
Add the anchovy ball to the saucepan and bring to a boil over medium-low heat for 10 minutes.
- dried anchovy
- dried kelp (or Japanese kombu)
- water
Step 5 of 6
Remove the kelp with tongs and continue boiling the anchovies alone on low heat for another 10 minutes.
- dried anchovy
Step 6 of 6
Remove the anchovy ball and strain the stock through muslin cloth to remove remaining particles; use immediately or cool and store.
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.