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12
40
8
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in2
c
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Anchovies, dry (1)
Kelp (2)
Water
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Make - (50 min - 15 min work)
- With the point of a small knife, split the bellies of the
ANCHOVIES and scrape out the guts (black lumps and powder)
which can make the stock taste sour. Some people remove the heads,
but others say leaving the heads on makes a better stock. I leave
them on, or more often, I toss them in after they have broken off.
- Some people dry pan roast the anchovies over moderate heat,
tumbling for about a minute. This is said to reduce "fishy taste",
but I don't find it worthwhile.
- Place Anchovies and Kelp in a pot with 8 cups
Cold Water. Let soak for about 20 minutes.
- Bring pot to a boil uncovered, and simmer slowly, uncovered, for
10 minutes - any longer and the flavor will start to degrade.
Some people follow the Japanese practice of removing the kelp as
soon as the stock is at a boil, but Korean cuisine is relatively
robust, and I see no point in this.
- Strain the Stock, discarding the solids (I eat the kelp).
- This stock can be kept refrigerated for 3 to 4 days, but for
longer storage see the "Storage Problem" section of our
Soup Stock / Broth page.
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