Main ingredients 🥩
dried anchovy dashikombu dashibeef dashishellfish dashiregular soy saucepremium soy saucerice wineegg
Lim Sung-geun's Universal Perilla Seasoning
A premium homemade liquid seasoning that eliminates the off-flavors and greasiness of dashi, refined through egg filtration to remove even microscopic impurities.
🙋 Recommended for
- ⭐ Those who frequently rely on store-bought liquid seasonings for side dishes or soups due to lacking umami depth, yet find the greasy taste disappointing.
- ⭐ Home cooks who want to make a batch once and enhance diverse Korean dishes with a magical splash of deep flavor.
Ingredients needed 🛒10 servings
- water 2L
- dried anchovy dashi as needed
- kombu dashi as needed
- beef dashi as needed
- shellfish dashi as needed
- monosodium glutamate a pinch
- sugar a pinch
- regular soy sauce 100g
- premium soy sauce 100g
- rice wine 3 cups
- egg 2 pieces
Recipe 🍳
- Pour 500ml of water into a pot, then add the required amounts of dried anchovy dashi, kombu dashi, beef dashi, shellfish dashi, monosodium glutamate, sugar, regular soy sauce 100g, and premium soy sauce 100g.
- Turn on the heat and stir well to prevent the seasoning powders from sticking and burning at the bottom, continuing to boil until the mixture thickens.
- When the broth begins to bubble vigorously and the characteristic greasy residue rises to the surface, add another 500ml of water and carefully skim off all the foam and residue.
- Once the broth boils again, add another 500ml of water and continue removing the rising residue with a spoon.
- To eliminate the raw, unpleasant odor of the seasoning, add 3 cups of rice wine and simmer briefly.
- Add the final 500ml of water to bring the total volume to 2L, then boil once more.
- After the broth comes to a boil, slowly pour in the two previously beaten eggs while stirring around the pot. The egg proteins will coagulate and trap fine impurities in the broth.
- Simmer for about 1 more minute, then turn off the heat. Strain the entire mixture through a cloth or fine cotton sieve to completely filter out the eggs and remaining residue, leaving only clear liquid.
- Once fully cooled, transfer the finished seasoning concentrate into bottles and refrigerate. Use one tablespoon in various dishes such as seasoned vegetables, braised dishes, soups—any recipe needing rich umami depth.
- In a pot, combine 500ml of water with all seasoning powders, regular soy sauce, and premium soy sauce; stir gently over heat to prevent burning and boil until thickened.
- As the broth boils, add 500ml of water twice, skimming off foam and residue each time to keep it clean.
- Add 3 cups of rice wine followed by the last 500ml of water, then boil to eliminate any lingering seasoning odors.
- Pour in the beaten eggs and let simmer for 1 more minute to clump up fine impurities.
- Strain the entire mixture through a cloth to cleanly separate the eggs and impurities, saving only the clear seasoning extract for storage after cooling.
Cooking tips 💡
- Do not add all the water at once—dividing it into multiple stages allows the greasy components to rise and separate properly, so follow the sequence precisely.
- The eggs added at the end not only enrich the broth with a subtle richness but also act as a natural filter, adsorbing fine seasoning particles too small to be caught by a sieve.
- After standing, a slight sediment may settle at the bottom. For the cleanest results, use only the clear top layer when cooking.
Shop ingredients on Coupang(Ad)
You might also like
YouTubeLim Sung-geun's Universal Radish Stew Base
This versatile radish stew base, inspired by Namdaemun galchi jorim style, can be used as a foundation for any fish stew or dried anchovy stew.
radishmirinpremium soy saucecorn syrupminced garlic
cooking basicsuniversal seasoningumami-rich
YouTubeLim Sung-geun's Final Version All-Purpose Soy Sauce
Golden ratio all-purpose soy sauce that elevates the flavor of every Korean dish—stir-fries, braises, and cold dishes alike
dark soy saucetuna fish saucecorn syruponionapple
cooking basicsall-purpose seasoningumami-rich
YouTubeLee Won-il's Yeondu Salmon Poke
A healthy poke bowl with brown rice and barley rice infused with yeondu for umami, topped with fresh salmon, vegetables, and homemade yeondu oriental dressing.
생연어현미보리쌀연두 순vinegar
healthy meal샐러드보울연두드레싱
YouTubeTtukdak Hyung's Soy Sauce Tofu
A simple soy sauce tofu dish made by topping soft tofu with a spicy soy sauce marinade containing green chili, finished quickly in the microwave.
soft tofusoy saucecorn syrupred pepper powdergarlic
refined dishhome mealspicy
YouTubeIU's Soft Tofu Cheese Pancake
Soft tofu has its moisture removed, mixed with cornstarch, pan-fried until golden, then filled with cheese and simmered in soy sauce for a low-calorie sweet-salty late-night snack.
soft tofustarchcheesesoy sauceallulose
super easylate-night snackmakgeolli snack
YouTubeLee Won-il's Yeondu Galbi Yangnyeom Gui
A galbi gui that uses yeondu to enhance the natural flavor of the meat, adding a clean garlic umami.
갈빗살연두 순sugargarlicsesame oil
연두활용air fryersuper easy