Traditionally Korean soups were served in a Ttukbaegi (뚝배기), which is an earthenware pot with a thick bottom and walls. These earthen bowls are used because they retain heat well and therefore keep your soup boiling hot while you eat…
Korean Broth Ingredients Breakdown
Vegetable scraps (자투리 채소) If you want to save money and reduce food waste, I add some vegetable scraps to your broth. You can use a variety to add color, flavor, and more depth to your broth. Mushroom stems, green…
Basic Broth Ratio: Ingredients to Water
Sometimes measuring exacts can be tedious! If you are experimenting to make broth, then the basic rule of thumb is 3-parts clean cold water to 1-part ingredients used to make broth.
How to Get the Most out of Your Ingredients When Making Broth
Broth is a great way to utilize scraps of ingredients that you may just throw away. Using bones or vegetable scraps in broth can save money and add great flavor. If you use too tiny pieces of vegetable scraps through,…
How to Remove Fat from Broth and Store Broth
Once you are finished making and straining your broth it is time to store your broth. Step #1: Cool Your Broth The first thing you need to do is to completely cool your broth before storing it. You can use…
Broth Simmering Timeline
Making broth is not as simple as simmering a bunch of ingredients for as long as possible. Especially in Korean cuisine, certain ingredients need to be simmered for a specific time period otherwise they can make your broth taste bitter…
