Hi Guys. Welcome to MonkeySee MonkeyDo Cookbang kitchen I’m here to demonstrate Korean Cookbang in English to share our authentic Korean taste. You don’t need to understand the whole Korean taste. Be a “Monkey see, Monkey do”.
Then you can create this Korean taste at home Big thumbs up for those people clicking “like”, “share” and “subscribe”. Thank you for watching my Cookbang channel
*The secret to make anchovy & kelp stock successfully*
1/ Remove anchovy gut/innards
2/ Pan roasting anchovy enhances the flavour and eliminates the fishy smell
3/ Once the stock is boiling, take the kelp out of the pot after 15-20 minutes later.
4/ This is not a usual, simple quick anchovy and kelp only stock. So I recommend making a big batch and store in the fridge and freezer for hassle free, time saving and convenient Korean MSG free cuisine.
5/ I recommend not to simmer the stock over 40 minutes for the best result
*Ingredients for the ultimate Korean anchovy and kelp stock/broth *
Large dried anchovies for soup purpose ( I used 40g) A large sheet of dried kelp
1 TBS whole pepper (optional) 3 Spring Onions (optional)
10 big cloves of garlic (optional) 1 Onion (optional)
300g Korean radish (optional)
Dried shiitake mushrooms (optional)
Dried shrimps ( I used 15g) (optional)
Dried pollack (I used 40g) (optional)
Dried herrings (I used 40g) (optional)
I used 6L / 24 cups of water ( You may add more water later if you feel this is unnecessarily too
rich stock compared to what you are about to cooking using this stock)
TBS = Tablespoon, tsp = TeaSpoon, 1 Cup = 250ml