Clear and Refreshing All-Purpose Anchovy and Kelp Broth
Clear and Refreshing All-Purpose Anchovy and Kelp Broth
How to Make and Store a Deliciously Clean Anchovy and Kelp Broth
This broth has a captivating flavor that makes you want to keep coming back for more.
Ingredients- 60g Dried Anchovies for Broth
- 20g Dried Kelp (Kombu)
- 400g Daikon Radish
- 3L Water
Cooking Instructions
Step 1
For a more detailed and easier-to-follow guide, please refer to the accompanying video above. You can find it here: https://youtu.be/Ogk89mYzod0 😊
Step 2
First, cut the daikon radish into slightly thick pieces, about 1 to 2 cm thick. This size is ideal for extracting a good flavor for the broth.
Step 3
Next, prepare the anchovies. Remove the bitter innards by gently pulling the head and gutting them. This step is crucial for a clean taste. After cleaning, the anchovy weight will be approximately 50g.
Step 4
To enhance the umami and remove any fishiness, lightly toast the prepared anchovies in a preheated pan over low heat until they are slightly golden. Be careful not to burn them. Tip: It’s recommended to discard any small, flaky bits that may fall off after toasting, and use only the larger anchovies for a clearer broth.
Step 5
Kelp can sometimes have debris on its surface. Gently wipe it with a damp cloth to remove any impurities. Avoid rinsing the kelp under running water, as this can wash away its natural savory compounds.
Step 6
Now, bring 3L of water to a rolling boil in a pot over high heat. Once boiling, add the cut daikon radish and the prepared kelp. Keep the lid off and boil over high heat for about 10 minutes to allow the flavors to infuse.
Step 7
After 10 minutes, add the toasted anchovies to the pot. Reduce the heat to medium and continue to simmer for another 20 minutes without the lid. Your delicious broth will be ready!
Step 8
Once the broth is finished simmering, strain it through a fine-mesh sieve or cheesecloth to separate the liquid from the solids. Discard the used daikon, anchovies, and kelp.
Step 9
For an even clearer broth, you can strain it a second time through a fine cloth or a very fine sieve. This step is optional and recommended if you prefer a very clean-looking broth.
Step 10
Allow the hot broth to cool slightly before transferring it to airtight containers or bottles. Store refrigerated broth for 3-4 days, or freeze it for longer storage. This versatile broth is a fantastic base for countless Korean dishes!
