Dried Anchovy-kelp bouillon
Dried Anchovy-kelp bouillon stock is the base of all Korean dish stocks.
When these babies are boiled in water separately, it kind of leaves a fishy taste in the stock.
But when both ingredients are met and boiled in water together, it makes a surprisingly flavorful taste and
the taste and scent is not too deep, therefore not stealing the main dish’s taste. So it’s generally used to
support dishes like Bulgogi, Topokki and Galbi become more tasty.
If the dried anchovies are hard to find in your local stores, you can also use dried bonito for a similar stock. Tastes almost the same!
How to make 'Dried anchovy-kelp bouillon'?
‧Dried anchovy 2inch 1/2cup
‧Dried kelp 6 square inch
‧Water 0.2gal (750ml)
2. Boil in water for 30min. until it’s opaque.