not being too Martha Stewart about your recipes.. i'm very glad that's the way you think, makes recreating the foods you show us even more fun honestly!
Really very much appreciate your "demystifying" a lot of Korean cuisine for those of us who don't have a family or ancestral background in it. I enjoy watching your videos and making the dishes you teach us!!!
I really love and appreciate that you guys make separate videos for introducing ingredients that are going to be use in future recipes. It started with the pantry ingredients, soy sauce and now this. It gives us non korean a great guide when we are trying to cook unfamiliar recipes. Thank you!
My pleasure!! I'm excited to share a series of tasty Korean soups + stews. Most of them will require this anchovy-kelp broth. Figured it would be better to show in detail in a separate video and skip over them in the recipes. Happy you are finding them helpful Kimberly!
Yes!!!! I was talking to another subscriber about anchovies’ stock! I actually use the smaller ones to stock! My grandma used them because they were all she could find in a very small town in Brazil 80 years ago.
Can't pick. They all look so good. What to do?! What to do?! I will use a combination of either traditional+veggie or instant+veggie. Woohoo! Stews! Can't wait!
Luckily I was at work and not on the street where things were crazy. Not all of the cell phones went off and we couldn't find any news on the internet. It was still heart palpitations off the chart scary. I enjoy and cherish each new day even more now.
I love that you dont use measuring units. people can be so uptight about portions and being exact when cooking, but cooking is all about tasting and adjusting it to your liking. just gotta go with the flow
You crack me up. I really appreciate the veggie version. I want to make a request: Can you and Katie provide a vegetable based 'teabag' version when you open your store, if at all possible?
oh yes perfect for the cold snowy days that are coming to the east coast here in the US! i love this!! Although, my favorite soup is Kimchi Jigae for lifeeeee I learned how to make it from ur vid! Thanks for uploading great videos and keeping the videos funny and realistic! i love them!!
Thanks for your informative, to the point tutorial!!! I just want to share... For extra umami flavors, lots of Korean restaurants use additional ingredients such as garlic, chili peppers, dried roots of spring onions, dried seeds of Korean chili peppers, dried tiny shrimps, clams, heads of dried pollacks, crabs etc. They sometimes use grilled veges(spring onions, onions, radishes...)
Thats right!! Good that you mentioned that. Yea, the more you add - the deeper the flavor. Since we cater to alot of new cooks, I try to nail down the essentials 🤓
Awesome Video!!! I'm so excited I know how to cook this broth! I had soup once at a Korean restaurant and its been on my mind since!!! Thank you for posting! Love from Canada! 🇨🇦
You got me at the inerts! I was baking half kilos of whole anchovies and did not know that the inerts would taste bitter, so after I watched your video I tried them and they did taste bitter. My dogs have new snacks and I will definitely make a new batch again.
“Grab enough kelp pieces to cover your IPhone”. I would never would have thought of using an IPhone as a measure of quantity, but it definitely works. A+ for creativity and clarity
Do you ever eat the anchovies after boiling? Also, I get the guts make it bitter but have you ever tossed the heads back in? I think I want to try it. Hopefully I can find a Korean store.
Hi Rain! Yes, we have a noodle soup using 소면 and anchovy-kelp broth called Janchi Guksu - It's a tasty one. I will google Bulalo and see what is about. Sounds good - love Filipino food.
Thanks for this!! Can you make the stock in batches and freeze it for later like with chicken stock? Or does freezing it make it lose flavour later on?
Recently found your channel and I am LOVING IT! I love how you make Korean cooking super approachable :) So, question on the Anchovies... which section would I normally find them at in the Korean Market? I’ve searched the frozen and refrigerated sections and either I’m not looking hard enough or I’m looking in the wrong places! Guess it also doesn’t help that I can’t read Hangul. LOL. Thanks in advance!!!
GingerWritesItDown Hi Ginger ~ They will usually have it in the refrigerator or freezer section. Or faster way would be to show this text (멸치 국물용) to a Korean employee and ask where it is. 멸치 means anchovy and 국물용 means used for broth ;)
As always I love your videos. I do have a few questions this time. How long can you store the broth? Could you make say I gallon and keep it in the fridge for a week at a time? Second, The dried kelp once you pull it out the broth is there anything you can use it for maybe a dish it could be used in? Keep up the grate videos guy it is always a joy to watch.
Hi Melissa! I would like to say the broth stays good for up to a week. Perhaps it could keep for longer (2 week?) - but can't tell you with 100% confidence. I usually end up using everything quickly. But to be safe, if you want to keep it for longer, you should reboil the broth after the 7 days. As for the dried kelp (dashima pieces), you want to toss those out after boiling. Their best property is that they release this liquid which thickens the broth and binds flavors together. After one boil, there is none left in the dashima.
Do the anchovies need to thaw first or are you using them straight out of the freezer. Love these videos and your English is so good I almost forget you are in South Korea. Thank you again
Hi Raven! Perhaps this one may suit your fancy? We will do roll-out some more as well :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9AZIHMr1De0.html
The dashima (or kombu) pieces can be stored in the pantry - somewhere dry and will keep for many months. The anchovies (if kept in the freezer) should last for months as well!
Sunny Valentine Maangchi has suggested stir-frying them with soy sauce, garlic, and shiitake mushrooms if any 😂 Sounds good to me, but I bet there are even more ways to utilize the kelp!
Hahaha... this made me crack up. Yea, I think lot of the older generation like to eat the anchovies with some gochujang on the sauce. Especially with the beer.
I appreciate you explaining it. Your videos have been so helpful. I am going to try to get a hold of some of the bigger anchovies and then I will follow your recipe for the broth. I did everything wrong the first time. I cooked the kelp too long. I used the wrong fish. I didnt roast them. It was disgusting. I look forward to tasting what it should actually taste like. There are no Korean restaurants around me so if I want to try Korean recipes, I have to make them myself. My questionable cooking skills already make this a tenuous situation. haha.
Hey, just to let you know that that kitchen towel can’t stand heat. I once used it to wipe excess water off my hot pan and the blue dye leaked onto the surface of my pan.
Hey Daniel! I want to make a bento for my Korean boyfriend, can you show us how to make a doshirak so I can wow him with my food? Or could you list me some things to include in my box that are Korean?
Hi Sarah 🐻! It's a good idea - listed it in my to-do list. But no need to wait for me. There is a traditional Doshirak that will bring your boyfried down memory lane. But in case you are in a hurry, here is another RU-vidr's video 😋 (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2Oy1FLdPL1w.html)
The ones for broth are bigger and add a deeper flavor to the broth. The small ones don't have as much flavor so aren't usually used in broth. The smaller ones can be eaten as a snack, but are often stir fried and eaten as a banchan (side dish) with Korean food :)
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Hey Chris! Thanks for the comment. Yes, that dish is tricky - and you need to use fresh Korean flower crabs. They are in season during the Fall. We will have to come back to it then :)
Future Neighbor Awesome! Yeah I figured I’d have to wait for the season but because of the difficulty wasn’t sure if it was worth undertaking in the future lol. With the soup bases, I don’t remember if it’s been done but definitely looking for a good birthday/seaweed soup recipe. Anyways, you both are awesome!
Hey Reyna! The 10 anchovies will make about 4 cups of broth. The soup recipes we will do in the upcoming weeks will require 3-4 cups of broth. And they are 2-person servings.
Hey Daniel I really really enjoyed each of your videos but I noticed that your cutting board is wiggling 😂😂😂😂 can you please fix it it drives me nuts 😅
Haha, of coures... for your sanity! I've been thinking of investing into one of those large, thick cutting boards. A hefty one which will not move at all!
Hi Renee! This is an induction stove-top burner that I bought here in Korea. A local brand called Shinil. Seems like there are alot of good options on Amazon though ;)
i've noticed you often introduce the kelp pieces as either kombu, dashima, or kelp pieces, but then later in the video switch to their other names LOL including this video, which I'm a little surprised because you introduced it so well and then called it by its korean name immediately after introducing it as kombu LOL . I wonder if people who are not so familiar with the various names of this kelp are a little thrown off by it.
Yes, you're right! I need to settle down with one of the terms. Perhaps we go with dashima! I will try to remember in the future videos ☺️ Thank you for the feedback!
Can I ask a stupid question haha, can you still eat the Kombo and dried anchovies? I guess you take them out because you want a clear broth, but seems a shame to throw it all away, is it edible? Can I just leave it in if I'm making miso soup for example or would it be too much?
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I like the idea. I love korean stir fry. I can only make this.I cant use most of the ingredients because its not halal. eating Tteokbokki and kimchi is my dream.
s23 not sure but a vegan stock for tteokbokki should work for halal? Does fish need to be halal as well? I just made tteokbokki with miso and shiitake mushrooms. Not authentic but really good!
we cant use dry anchovies. some other fish too. we dont have rice cake or rice cake ingredients over here. I love korean food while watching korean tv shows and dramas. I search couple website, found great ones like Maangchi but we dont have korean store to buy them.
I live in Turkiye and shipping problem with amazon. I order something with amazon but its declined. no direct delivery to my country. complicated stuff. I found vegan kimchi recipe, I will try that for now.
I wanted to try the dried anchovies for a long time but I'm afraid these would give a strong fishy flavor. Can someone who tried this tell me if the anchovies would give a strong or even any flavor to the soup base? Thanks :)
Sarah S. I've made a highly similar Japanese broth called dashi, which uses kombu, and smoked tuna or bonito flakes instead of dried anchovies. I haven't compared the 2 yet, nor have I used anchovies before. (So far I've used dashi in my Korean recipes since its ingredients are available to me). However, I imagine the flavors for both are subtle, not overly fishy at all. The fishiness that is present is being boiled off, so the kitchen might smell fishy as you're cooking the broth. But when it's done, the broth is mild and simple, with a unique flavor to meat or veggie stocks. If the ingredients are in the right proportions, it won't taste bland or watery. 😊
Hello Sarah. One of the things Daniel mentions is to boil the anchovies without a lid. This allows the "fishiness" to diminish. I've made anchovy stock many times and I guarantee that the flavor is there without being overpowering. Also, when I've prepared foods with the stock (mostly ddukbokki), I would never have known it was fish-based. I've never heard of the teabag method until I saw this video. So, I can't comment about that. Best wishes!
Thanks a lot! :) I was also afraid to use bonito flakes to do stock but now I feel like I should have tried it ages ago!! And the tea bag method seems to be very useful, you can find a reusable bag at Asian grocery stores :) another Korean cuisine youtuber always uses this
