(chopping & cheery music)
Hi everybody!
Today is very special.
We are going to make some kind of base for Korean soup or stew.
Delicious liquid! (laughs)
Anchovy kelp stock. In Korean: Myeolchi-dasima-yuksu
I all the time use this stock in my recipes.
I also posted a vegetable stock recipe.
If you are vegetarian use vegetable stock.
First, I told you anchovies. These guys are anchovies.
In my freezer. If these run out I have to go to a Korean market to buy this
Large size dried anchovies.
One...
Ok. 8 dried anchovies.
I'm going to put this back into my freezer again.
Just remove these heads and guts.
But you need to remove all the guts inside, any black stuff
So this is about 2 and a half inches in size.
So head, remove this.
And press down around the stomach...
and then you see some black stuff, this makes your stock very bitter.
So remove this.
And it has to be really clean. And other side. So everything is clean.
See?
Some of you guys ask me: "Oh, can I use the smaller sized anchovies?"
No. Smaller anchovies doesn't make the stock delicious.
Tiny anchovies, how can you take out the guts?
You can't! After removing this, the anchovy is all gone! (laughs)
So be sure to find large sized dried anchovies.
Oh! A lot of stuff, see?
Nice! This is all the bitter stuff. Just throw away.
So now, I use this pot. I'm going to heat it up.
So, these anchovies, I didn't add anything!
So I'm going to stir this until it smells good.
Ever since I was young, whenever I make a nice soup or stew, I just add dried anchovies.
Never fried like this.
But I learned this method recently.
Before that I didn't care much. It's a little bit fishy? It's ok!
Anchovy stock should be fishy.
But after making this recipe it's much much more enhanced.
So I'm so excited to share this method!
So this is a little bit light brown right now. I stirred this around 3 minutes.
Smells like cooked fish. Nice.
So now, turn off.
And then I'm going to add radish and onion and green onion.
This is my green onion. Usually when I use it for my seasonings I just cut off.
And throw away. But for this stock I need this.
2 or 3 green onions.
Clean them in running water.
This is Korean radish! This is also my must-have item.
And I will use just 8 ounces.
This is dried kelp. In Korean, dasima.
Marun-dasima. Marun means dried.
Some dasima is, when you take it out, some dasima is really thin like paper.
Some dasima is thick. This is good quality, thick dasima.
I'll use this amount...
14 grams, that's good.
So green onions, cut into pieces.
And onion, 3 times cut it.
Radish. Cut very thinly.
And kelp.
The reason I cut this radish very thinly is that radish flavor will be infused very quickly
It's saving time.
We need 12 cups of water.
And cover...
Turn on the heat, over medium high heat.
10 minutes I cooked this.
It starts boiling. I little bubbles coming up.
And then I'm going to lower the heat to medium.
And cook until all this radish looks translucent.
Kelp is not tasty because all taste is infused into this water.
And onion is going to be soggy. Usually this takes 30 minutes.
So, see? Lots of bubbles coming up.
So I'm going to crack the lid like this.
(jazzy music)
See? Kelp really expands a lot.
And anchovy, green onion, and radish. Radish, you see? Translucent.
Turn off. And then I'm going to strain this.
This is my strainer and my bowl.
I always make a side dish with this kelp.
Let's taste this anchovy.
It's like, just paper. (laughs)
Because all delicious stuff is gone.
And then, this is going to be around 10 cups.
Anchovy kelp stock is done! (laughs)
And then I will make a side dish with this.
Even though it's not very tasty, but still, by adding seasonings
we can still make a nice beautiful side dish.
Just roll this...
Cut.
I sliced very thinly. And garlic
Cooking oil.
And garlic and shredded kelp.
Just a little bit of soy sauce.
Rice syrup.
Nice nice!
I keep stirring until shiny.
And then sesame oil.
We made a nice side dish.
Sesame seeds.
This is frozen. So you guys can freeze like this.For up to 3 months, a long time.
And whenever you need any Korean soup or stew
then take it out one by one and you can use it.
I forgot to taste this stock!
Very good. I didn't add any salt.
So when you make any recipes, if I say you can add some salty stuff
and how much, I will tell you in my recipe.
And then, bonus! It's this side dish. Let's taste with my fingers. (laughs)
Mmm. Mmm! Crunchy!
It's good for a lunch box side dish.
So today's recipe is not some beautiful luxury or some stunning looking dish.
But already if you have been making many many delicious Korean dishes
there is something to learn here.
So this recipe is very important for all the avid Korean cooks.
Just like you guys.
Anyway, thank you so much for over the years I have been doing this,
sharing my recipes on YouTube and my website for 15 years.
15. A long time. Meanwhile I made 2 cookbooks.
Everybody says delicious!
To make one recipe I work so many hours.
Sometimes months and months sometimes years.
In my cooking journey, my longest follower is 15 years! (laughs)
and 14 years! Recently I met some lady, I visited a nonprofit organization in Los Angeles
and one lady saw me: "Oh Maangchi!"
And she was maybe in her early 20s.
And she said "Ever since I was 12 years old I was your big fan!"
And she has been cooking and following my recipes, all her coworkers love her Korean cooking.
So thank you for subscribing to me for a long time
or you guys are my new subscribers, I really appreciate it.
Let's go together and learn about Korean cooking and make most delicious Korean dishes.
All I need is if someone asks "Oh, where did you learn Korean cooking?"
"Maangchi." That's all I want.
I'm so happy to hear that you guys make delicious Korean food
and share with all your family and friends. That makes me so happy.
(laughs) Ok, so in my next video
I'm going to make some delicious healthy kalgusu, knife cut noodle soup recipe.
Using this stock.
Be ready! Enjoy my recipe!
See you next time! Bye!