Kimchi anchovy kelp stock and flour paste
Making food that's not cooking with leftover ingredients It's not a failure even if you follow it, but find a thin flavor in the middle Apply a recipe that suits your taste Cabbage-flavored kimchi with one recipe that I plan to make in the future.young radish kimchi.Radish radish kimchi. Radish radish kimchi.Basic broth and wheat glue for young radish kimchi, etc
6 serving
Within 60 minutes
맛따라삼만리
Ingredients
  • Anchovy
    1handful
  • Sea tangle
    2piece
  • onion
    1/4ea
  • apple
    1/2ea
  • Water
    1000cc
  • Broth
    200cc
  • Flour
    15~30cc
  • New Sugar
    2.5cc
  • MSG
    1.3cc
Cooking Steps
STEP 1/9
They say anchovies are big this year 10 anchovies as big as fingers.Prepare 2 pieces of kelp, 1/4 onions, 1/2 pieces of apple skin (pear shell)
STEP 2/9
Stir-fry anchovies (removing intestines and scales) prepared in a pot, add 1000cc of water and stock ingredients, boil over medium heat for 20 minutes, and taste it (a little bit of anchovies and kelp)
STEP 3/9
Usually, the water starts to boil and the kelp is picked up 10 minutes later, but it just needs to boil over medium heat for a total of 40 minutes, and then the onion becomes lumpy, so turn off the heat. (If the onion is alive, boil more.)
STEP 4/9
When I filtered it through a strainer, it came out to be about 360cc. (If it tastes savory and tastes sweet, it's a success.)
STEP 5/9
I used 300cc for Sindang-dong tteokbokki except for kkakdugi and kimchi, so I think it's Sindang-dong tteokbokki next
STEP 6/9
200cc of anchovy kelp stock.15cc of flour (basic)30cc.Add 2.5cc of new sugar (optional) and mix well. (Note that the taste and soup taste change depending on the amount of flour.)
STEP 7/9
Add 1.3cc of Miwon and mix well
(Can be omitted)
STEP 8/9
Mix the ingredients well and mix them over medium and low heat
STEP 9/9
Turn off the heat and cool down when the grass gets dry and soft
1. Remove some intestines and scales from anchovies and stir-fry them (remove bitter and fishy taste) 2. Boil kelp from beginning to end 3.Flour paste is a home-grown recipe for restaurant. You can use it as your favorite 4. Flour per 200cc of broth is 15cc (basic)30cc (Guess your preference concentration - Please note that the taste and soup taste change depending on the amount of flour)
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