Ultimate Broth: The Secret to Deeper Flavors in All Your Dishes
How to Make a Versatile Base Broth for Any Dish
This is a foundational broth perfect for stews, soups, braises, and more. Elevate your cooking with this simple, homemade stock.
Main Ingredients
- 1 Dried Pollock Head (cleaned)
- 2 handfuls Dried Shrimp (deveined and heads removed)
- 1 handful Dried Mussels (cleaned)
- 1 stalk White Part of Leek (cut into large pieces)
- 12 JONG-I Cups Water (approx. 2.16L)
Cooking Instructions
Step 1
Place the cleaned dried pollock head, dried shrimp, dried mussels, and the large-cut white part of the leek onto a cheesecloth or a fine-mesh bag.
Step 2
Gather the edges of the cheesecloth or bag and tie it securely to prevent the ingredients from escaping during cooking. Ensure the opening is well-sealed.
Step 3
Pour 12 JONG-I Cups (approx. 2.16L) of water into a large pot. Carefully add the tied bundle of ingredients. Make sure the ingredients are submerged in the water.
Step 4
Now, place the pot over medium heat, cover with a lid, and simmer gently for about 1 hour. Be mindful of the heat to prevent the water from boiling too vigorously or overflowing. After 1 hour, turn off the heat and remove the solids. You’ll have a deep and refreshing broth ready to use. Use immediately or let it cool before refrigerating or freezing.
