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…
How to Blanch Bones Before Making Broth
Blanching bones removes impurities and any leftover blood from when you soak the bones. How to Blanch Bones
What to Watch and Fix While Your Korean Broth Simmers
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…
Common Korean Broths Used for Everyday 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 You Need for Homemade Korean 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…
Vegetable Broth vs. Protein Broth: Korean Broth Categories
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…
