Depending on the broth you are making there are different necessary prep steps and simmering times that are important to follow. I cannot cover every single variety of broth out there so I wanted to cover some tips that you…
Most Popular Broths Used for Korean Cooking
There are three main types of broth that are very versatile and used often in Korean cuisine. Seaweed Anchovy Broth Seaweed anchovy broth contains dried dashima (다시마) and toasted dried anchovy (멸치). These ingredients can be simmered alone or with…
Tools Needed to Make Broth
Deep Pot & Lid: You need a deep pot and lid to make broth. This makes it easier to cook larger batches and to ensure all ingredients are submerged in the water while simmering. Mesh Strainer: A fine mesh strainer…
Categories of Korean Broth
There are two main categories of Korean broth: Vegetable broth (채수) and Protein Broth (육수). Vegetable broth can be made with dried seaweed, dried mushrooms, fresh radish, onion, green onion, garlic, or carrot. Protein broth can be made with dried…
How to Store Cooked Rice & Grains
You can store your rice and grains in different ways depending on when you plan to eat your rice. Storing Rice in a Rice Cooker After cooking your rice in the rice cooker and enjoying it, stack the remaining rice…
Rice Cooking Vessels & How to Use Them
The Original Rice Cooking Vessel One of the most traditional rice cookers used is called the Gamasot (가마솥). I will not be teaching how to use this traditional vessel because people do not have this in their home usually. But…
