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…
How Long Should You Simmer Korean Broth Ingredients?
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…