Main ingredients 🥩
instant dashifine saltnucleic acid 2.5mihyangpremium soy sauce
Lim Sung-geun's Universal Stock Concentrate
A highly concentrated, versatile stock base perfect for a variety of soups and broths such as galbitang, janchiguksoo, and mandu guk.
🙋 Recommended for
- ⭐ Beginners who struggle with adjusting soup seasoning
- ⭐ Those who find the process of making stock from scratch tedious and want a quick, reliable base
Ingredients needed 🛒10 servings
- water 350g
- instant dashi 35g
- fine salt 35g
- nucleic acid 2.5 10g
- mihyang 15g
- premium soy sauce 15g
- pepper 2g
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.
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