Aha Bujang's All-Purpose Seafood and Vegetable Broth

Cooking tips 💡

• Kelp and anchovies can turn bitter and slimy if boiled too long, so removing them at the specified time keeps the broth clean.
• Using rice-rinsing water for the first batch helps reduce any fishy or gamey odors when cooking seafood or fish dishes.
• The simmered radish can be removed and reused directly in braises or soups, retaining its soft texture.

Recommended for 🙋

• ⭐Those who want to achieve a consistent, deep flavor in all soups, stews, and braised dishes.
• ⭐Those who want to prepare a base broth in advance to reduce cooking time.