Flavorful Broth for Kimchi Making
How to Make Delicious Kimchi Broth
Kimchi broth is the secret to delicious kimchi! Simmering ingredients like pollack heads and shiitake mushrooms slowly extracts a deep umami flavor that doubles the taste of your kimchi. Try this recipe to make incredibly flavorful kimchi.
Kimchi Broth Ingredients
- 2 Pollack Heads
- 8 Dried Anchovies (Dapori)
- 3 Dried Shiitake Mushrooms
- 2 pieces Dried Kelp (Kombu, approx. 10cm x 10cm)
- 1 piece Daikon Radish (approx. 10cm length)
- 1 stalk Green Onion
- 5 Green Onion Roots (cleaned thoroughly)
- 3000ml (3 liters) Water
Cooking Instructions
Step 1
Place a large, deep pot on high heat and add 3000ml of water. Lightly rinse the pollack heads and dried shiitake mushrooms under running water. (Avoid washing them for too long to prevent bitterness).
Step 2
Cut the daikon radish into 3-4 large chunks (about 3-4cm each) and break the green onion stalk into 5-6cm pieces. Add the prepared radish, green onion, green onion roots, rinsed pollack heads, and dried shiitake mushrooms to the pot.
Step 3
Initially, bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low. This gentle simmering allows the flavors to meld beautifully.
Step 4
Continue to simmer for about 10 minutes after it starts boiling. Then, remove the dried kelp (kombu). Boiling kelp for too long can release a bitter taste, so it’s best to remove it within 10 minutes of boiling.
Step 5
Lower the heat to low, cover the pot, and let it simmer gently for 20-30 minutes, allowing the ingredients to fully release their flavors. Keep an eye on the water level and adjust the heat to prevent it from reducing too much.
Step 6
Once the broth has developed a rich flavor, turn off the heat. Strain the broth through a fine-mesh sieve or cheesecloth for a clear liquid. Squeeze the solid ingredients firmly to extract all remaining broth. This flavorful kimchi broth can be mixed with fish sauce and used when seasoning shredded radish for kimchi, adding an extra layer of deliciousness. Let it cool, store in the refrigerator, and use for your kimchi making.
