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Ultimate Korean Stock
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A picture of Ultimate Korean Stock.

Ultimate Korean Stock

laxgmom
laxgmom @cook_2653661
Raleigh, NC

Makes 8-1/2 cups
Songkyoung Longest (Asian at Home)

Makes 8-1/2 cups
Songkyoung Longest (Asian at Home)

Read more

Ultimate Korean Stock

laxgmom
laxgmom @cook_2653661
Raleigh, NC

Makes 8-1/2 cups
Songkyoung Longest (Asian at Home)

Makes 8-1/2 cups
Songkyoung Longest (Asian at Home)

Read more
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Ingredients

45 mins
  • 10 ccold water
  • 2 sheetspalm size dried seaweed, Dasima/Kombu
  • 3dried shiitake mushrooms
  • 2lg or 3 small green onions
  • 10 clovesgarlic, smashed or 1 bulb cut into halves
  • 5ginger sliced, 1/4" thin
  • 1/2lg yellow or white onion, roughly chopped
  • 1 Tbspblack peppercorns
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Steps

45 mins
  1. 1

    In a large pot, add all ingredients, cover and bring it to a boil over medium-high heat.

  2. 2

    As soon as it starts to boil, remove seaweed out, cover, reduce heat to medium-low and simmer for 30 minutes.

  3. 3

    Strain stock with a strainer and enjoy cooking with it. Keep it in refrigerator for a couple of days or freeze it for long-term use.

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laxgmom
laxgmom @cook_2653661
on June 25, 2016 00:14
Raleigh, NC
Consider myself an intermediate cook, love to try different cuisines.
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Keywords

White Onion Welsh Onion Mushroom Ginger Shiitake Garlic

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