Jung Ho-young's Tuna Flap Broth

Name: Jung Ho-young's Tuna Flap Broth
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: water 2 liters; kelp 20g; tuna flap 40g

A versatile Japanese-style broth that starts with gently simmering kelp to extract a subtle depth, then enriches the flavor with the rich umami of tuna flap, elevating any soup dish with a refined taste.

20 min Difficulty Very easy Sauces & basics

Main ingredients

kelptuna flap

Ingredients needed 4 servings

water 2 liters
kelp 20g
tuna flap 40g

Recipe

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kelp tuna flap

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Place 2 liters of water and 20g of kelp in a pot and begin heating over medium heat.

Just before the water comes to a full boil, remove the kelp when small bubbles rise and the temperature is gentle.

Turn off the heat or reduce it to very low, then add 40g of tuna flap and let it steep gently.

Leave the tuna flap in the pot undisturbed for about 5 minutes to fully infuse the broth with umami richness.

Remove the tuna flap from the broth and finish by keeping only the clear, golden-colored liquid.

Simmer kelp in water until just before boiling, then remove the kelp.
Reduce heat and add tuna flap, letting it steep for 5 minutes to extract flavor.
Remove the tuna flap and finish with a clear, refined broth.

Cooking tips

Do not boil kelp and tuna flap over high heat for too long, as this can cause bitterness and excessive extraction; always monitor the heat carefully.
For easier cleanup, place the tuna flap in a broth bag while simmering—this allows you to easily remove it without straining through a cloth.
Once cooled, store the finished broth in an airtight container in the refrigerator and use it as a universal base for various soups, stews, and braised dishes.

Recommended for

Those who want a deep umami-rich Japanese base for udon, cold noodles, steamed egg dishes, and more.
Home cooks seeking a clean, refined, and fishy-free universal flavorful broth made from scratch.
Anyone looking to elevate their cooking with a natural, homemade seasoning broth.

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