Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수) recipe by Maangchi
All cultures rely on stock to make their soups and stews delicious. Today I'm going to show you how to make a savory Korean stock that you can use as a base in many Korean...
Ingredients
- 8 large dried anchovies (2½ inch long), guts and heads removed
- ½ ounce dried kelp (about 15 grams)
- 8 ounces Korean radish or daikon, cut into very thin pieces
- 2 green onions including the roots, cut into 3 to 4 times
- 3 ounces onion (about ½ cup), sliced thinly
- 3 quarts (12 cups) water
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