@amandaslunchbox: Replying to @amandaslunchbox My go-to Korean stock for all Korean recipes! Recipe 👇 Anchovy-Based Korean Stock Yields ~4 cups Ingredients: - 4x2-inch piece of dried seaweed - 3 dried shiitake mushrooms - 12-15 dried anchovies (deveined) - 5 cups water Directions: 1. Devein the anchovies. 2. Combine seaweed, shiitake mushrooms, and anchovies in a pot. 3. Add 5 cups of water and bring to a boil. 4. Simmer for 15-20 minutes. 5. Strain the broth and discard the solids (Optional: I chop off the stems, dice the shiitake mushrooms and add them back in the soup). 6. Refrigerate for up to 3 days, or freeze for long-term storage.

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Monday 24 March 2025 14:35:18 GMT