Yoon Yi-ryeon's Anchovy Dashima Broth

Recipe 🍳

Cooking tips 💡

• Anchovy innards cause bitterness and a heavy taste in the broth, so they must be removed for a clean flavor.
• If dashima is boiled for more than 10 minutes, alginic acid is released, making the broth sticky and cloudy, so be careful.
• Onion skin and root, as well as large green onion, add a refreshing sweetness and savory depth, so wash them thoroughly and use them whole.
• Shiitake mushroom stems add a premium flavor that surpasses artificial seasonings.

Recommended for 🙋

• ⭐Those who felt their homemade soups lacked deep savory flavor.
• ⭐Those who want to learn the secret to a clean, traditional anchovy-dashima broth without any fishy smell.
• ⭐Those who want to keep a healthy, homemade natural broth on hand instead of store-bought seasonings.