Name: Ultimate Korean Stock
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 10 cups Cold water; 2 Sheets palm size dried seaweed, Dasima/Kombu; 3 Dried shiitake mushrooms; 2 Large or 3 small green onion; 10 Cloves garlic, smashed or 1 bulb of garlic, cut into halves; 5 Ginger slices, 1/4” thin; 1/2 Large yellow or white onion, roughly cut; 1 Tbs. Black peppercorns; 5 Large dried anchovy for sock, 1/4 cup dried shrimp or dried pollack (If you are using dried anchovy remove all guts.); [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.30-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/12/Screen-Shot-2014-12-19-at-5.02.36-PM.png”][/url]

Description

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Ingredients

Units Scale

10 cups Cold water
2 Sheets palm size dried seaweed, Dasima/Kombu
3 Dried shiitake mushrooms
2 Large or 3 small green onion
10 Cloves garlic, smashed or 1 bulb of garlic, cut into halves
5 Ginger slices, 1/4” thin
1/2 Large yellow or white onion, roughly cut
1 Tbs. Black peppercorns
5 Large dried anchovy for sock, 1/4 cup dried shrimp or dried pollack (If you are using dried anchovy remove all guts.)
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Instructions

In a large pot, add all ingredients; cover and bring it to boil.
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As soon as it starts boil, remove dried seaweed out; cover, reduce heat to medium low and simmer for 30 minutes.
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Strain stock with a strainer and enjoy cooking with it!
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Keep it in refrigerator for a couple days or freeze it for long term use.

Prep Time: 5 mins
Cook Time: 40 mins