How to Make Korean Style Dashi
Korean soup base (dashi stock) recipe
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 6 cups water
- 10 g dried kelp or Japanese kombu (0.4 ounces), I buy pre-cut dried kelp. Each kelp piece is about 6.5cm x 4.5cm (or 2.6 inch x 1.8 inch)
- 30 g dried anchovy (1.1 ounces), It’s about 20 medium sized dried anchovies.
Gently wipe dried kelp with a wet kitchen towel/kitchen paper to remove any debris or dust. (You can skip this step if you’re short on time.)
Soak the dried kelp in the water (6 cups) in a sauce pan for 1 hour. (You can do this overnight if you can afford the time for an even deeper flavor. Alternatively, if you’re short on time, skip this step.)
Remove the head and the black innards of the anchovy. Put the cleaned anchovy into a spice ball/large tea ball strainer. (If you don’t have this strainer, skip this. But it makes the cleaning process a lot neater.)
Add the anchovy filled spice ball into the sauce pan (from step 2). Alternatively, if you skipped step 2, add the water. Then boil the kelp and the anchovy for 10 mins on medium low heat.
10 mins later, remove the kelp (with some tongs) and boil the anchovy for another 10 mins on low heat.
Remove the anchovy ball and sieve the stock through kitchen muslin cloth to catch any leftover kelp or anchovy particles. Now it’s ready to use. If you are going to use it later cool down and put it into a bottle or a jug. It should keep well for a few days in the fridge and up to 3 months in the freezer.
Calories: 10kcal | Protein: 1g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 28mg | Calcium: 26mg | Iron: 0.3mg