All-around broth. How to make broth again
I have my own way of making broth. I'll make all-around broth in "Chan Chan's Complete Conquest," which was aired on the live information not too long time ago
6 serving
Within 999 minutes
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Ingredients
  • the peel of an onion
    5piece
  • leek
    5ea
  • dried shiitake mushroom
    5ea
  • Ginger
    1/2ea
  • Whole pepper
    10ea
  • dried bonito
    10g
  • Depory
    15ea
  • Garlic
    10ea
  • Radish
    650g
  • leek
    2ea
  • Sea tangle
    2piece
  • dried pollack
    3ea
  • Carrot
    150g
  • onion
    1ea
Cooking Steps
STEP 1/6
First, grill the pollack and the bangdaengi on a low heat pan without oil. If you grill anchovies in an oilless pan and make broth, they don't have a fishy taste. Likewise, the fishy smell is removed when you grill it.
STEP 2/6
If you have dried pollack at home, make sure to put it in. They sell it at the supermarket, too.
STEP 3/6
Add 5L of water first and then add the amount of vegetables together. I used a power cooker. It takes about 3 hours for a regular pot. The pressure cooker is ready in an hour.
STEP 4/6
When the water starts to boil, remove the kelp.
STEP 5/6
I took out the kelp and boiled it again.
STEP 6/6
It's a pressure cooker, so it's boiled without losing moisture! You can see it's really thick, right? It has dried shiitake mushrooms and vegetables, making it an all-around broth that contains nutrients.
If it's a regular pot, it's important to cut it into 8 pieces or finger sizes without putting it in a whole so that the vegetable broth comes out properly.
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