Lim Sung-geun's Hwangtae-Myeolchi Stock
A versatile stock with rich, savory flavor and no fishy odor, made with just three ingredients.
Ingredients needed 4 servings
Recipe
Cooking tips
- If you don’t remove the gills from the herring head, the stock may develop a bitter or unpleasant taste, so be sure to cut them out carefully with scissors.
- Avoid boiling the stock too vigorously, as this can make the broth cloudy; always simmer gently over medium-low heat.
- Since this stock serves as a base for many dishes, avoid over-salting—keeping it lightly seasoned is ideal for storage and future use.
Recommended for
- Those who want to master a deep and clean-tasting soup base.
- Those looking to learn the secret to making a rich, non-fishy herring-anchovy stock.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Lim Sung-geun's Anchovy Broth
- This Man's Cook Anchovy Broth Tteokguk
- This Man's Cook Dried Anchovy Broth Tteok Guksu
- Yoon Yi-ryeon's Anchovy Dashima Broth
- Ttukdak Hyung's Tuna Yukhoe
- Seonkyoung Longest Japanese-style Dashi Broth
- Lim Sung-geun's Universal Stock Concentrate
- Aha Bujang's All-Purpose Cold Noodle Broth Concentrate
- Jung Ho-young's Tuna Flap Broth
- Aha Bujang's Warm Broth
