Anchovy-Kelp Stock (Dasima Yuksu)
Quick Korean dashi-style stock using dried anchovies, kelp, and shiitake.
- water6 cups
- dried anchovies, heads and guts removed15
- dried kelp (dashima)2 pieces
- dried shiitake mushrooms4
- 1
In a dry pot over medium heat, toast the dried anchovies for 1 minute, stirring frequently.
medium - 2
Add the water, dried kelp (dashima), and dried shiitake mushrooms. Bring to a boil, removing the kelp as soon as the water begins to boil. Reduce heat and simmer for 15 minutes.
medium-low - 3
Strain the stock, discarding solids. Reserve 4 cups for the stew; save any remaining stock for another use.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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