韓式鯷魚昆布湯底Korean Anchovy and Kelp Stock

Prep 5 min·Cook 25 min

1. 1You're here
   Step 1.

   Pull the heads off the anchovies and split the bodies to remove the dark guts.

   20 g Large dried anchovies (about 15)

   Wok-chan's tip鑊仔貼士

   The guts make the stock bitter; the heads can stay if you like a stronger stock.
2. 2
   Step 2.

   Toast the anchovies in a dry pot over medium heat for 1–2 minutes until they smell nutty.

   20 g Large dried anchovies (about 15)

   2 min
3. 3
   Step 3.

   Add the cold water, kombu, mooli and onion. Bring just to the boil, then lower to a gentle simmer.

   1.5 l Cold water10 g Kombu, about 10 × 10 cm100 g Mooli, in thick slices½ Onion half

   Slow-simmer soup
4. 4
   Step 4.

   After 10 minutes of simmering, lift out the kombu.

   10 g Kombu, about 10 × 10 cm

   10 min

   Wok-chan's tip鑊仔貼士

   Kombu left in too long turns the stock slimy and bitter.
5. 5
   Step 5.

   Simmer for another 10 minutes, then strain. Makes about 1.2 litres.

   20 g Large dried anchovies (about 15)100 g Mooli, in thick slices½ Onion half

   10 minSlow-simmer soup