Lim Sung-geun's Universal Stock Concentrate

Name: Lim Sung-geun's Universal Stock Concentrate
Cook time: 10 min
Total time: 10 min
Yield: 10 servings
Cuisine: Korean
Ingredients: water 350g; instant dashi 35g; fine salt 35g; nucleic acid 2.5 10g; mihyang 15g; premium soy sauce 15g; pepper 2g

A highly concentrated, versatile stock base perfect for a variety of soups and broths such as galbitang, janchiguksoo, and mandu guk.

10 min Difficulty Easy Sauces & basics

Main ingredients

instant dashi fine salt nucleic acid 2.5 mihyang premium soy sauce

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instant dashi fine salt nucleic acid 2.5 mihyang premium soy sauce

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Ingredients needed 10 servings

Recipe

Add water 350g, instant dashi 35g, fine salt 35g, nucleic acid 2.5 10g, mihyang 15g, premium soy sauce 15g, and pepper 2g to a pot according to the specified amounts.
Place on heat and simmer briefly until all ingredients are fully dissolved and well combined.
Once the stock comes to a boil, turn off the heat and strain through a cheesecloth to cleanly remove any residue such as pepper and instant dashi particles.

Combine all stock concentrate ingredients in a pot.
Turn on the heat and bring to a boil, stirring until all ingredients are completely dissolved.
Strain through a cheesecloth to remove solids and retain only the clear concentrate.

Cooking tips

The finished concentrate is very salty—never consume it directly. Instead, use it sparingly to season your soup dishes.
For 1kg of galbitang stock, adding about 50g of this concentrate is sufficient; no additional seasoning is needed for perfectly balanced flavor.