멸치 육수
Anchovy Broth
Remove heads and guts from dried anchovies and simmer in cold water — slow heat extracts clean umami without bitterness
음식 예시 0개
The foundation of Korean cooking: anchovy broth. Removing the guts reduces bitterness, and starting in cold water with slow heating maximizes extraction of umami (inosinic acid).
응용 예시
Once you know this: 15 dried anchovies + 1 piece kombu + 1L water → base for all Korean soups and stews. Use for doenjang-jjigae, miyeok-guk, or tteokguk.
핵심 요소
핵심 원리
Inosine acid (from anchovies) + glutamate (from kelp) = synergistic umami flavor.
핵심 단계
- 1Remove the heads and innards from the anchovies, then dry-fry them in a pan for about 30 seconds.
- 2Add cold water and kelp, then simmer over low heat for 20 minutes.
- 3Once it comes to a boil, remove the *dashima* (kelp) and continue boiling for another 5 minutes.
기본 재료
Ingredients: 15-20g dried anchovies (for broth) + 1 liter of water.
선택 재료
Kelp (dashima), 5x5 cm, 1 sheet.
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