Hi, I am Eugenie. For this video, I am making Korean anchovy stock, which is the base of Korean cooking.
Korean Anchovy Stock recipe 멸치 육수
- 2 cups drinking water
- 1/4 cup dried anchovies (10g)
- 1 dried kelp (1×1 inch)
Pour water in a pan and add in anchovies and kelp. Over medium high heat, bring to a boil. Then remove the kelp because if kelp is in the water for a long time it will taste bitter. And simmer for 15 minutes. Using a ladle, remove the foam formed on the surface. The cooking term for this is écumer.
Strain the cooking liquid through a fine-mesh sieve and reserve the stock.
This is a Korean anchovy stock, which is used in Korean cooking frequently.
Tomorrow I am making Tteokbokki 떡볶이 with this Anchovy stock.