Korean Kelp Broth
This broth acts as the backbone for soybean paste stews and noodle soups. The key is to stop the heat the moment the water begins to shiver, ensuring the kelp imparts its complexity without losing its structural integrity.
Don't wash away the flavor
The white, powdery dust on the surface of dried kelp is mannitol, which provides natural sweetness; simply wipe it with a damp cloth rather than scrubbing it under running water.
- heavy-bottomed pot
- tongs
- damp kitchen towel
What goes in.
- 2 pieces (4x4 inches)dried kelp (dashima)
- 8 cupscold filtered water
The Shimmering Point
Watch for the edges of the water to just start trembling. If the kelp boils, the liquid will turn opaque and develop an unpleasant, gluey texture.
The method.
Prepare the kelp
Gently wipe the surface of the dashima with a damp towel to remove any grit or excess salt. Leave the white powdery patches intact.
Soak
Place the kelp in the cold water in your pot. Let it sit for 20 minutes to rehydrate; the water will take on a pale, straw-colored tint.
Heat gently
Set the pot over medium-low heat. Bring it to the edge of a boil very slowly.
Remove the kelp
As soon as you see small bubbles forming at the base of the pot and the kelp begins to expand, pull the kelp out with tongs and discard it.
Other turns to take.
Dried Anchovy Boost
Add a handful of gutted dried anchovies to the water during the soak. Remove them alongside the kelp to create a deeper, fish-forward stock.
Shiitake Depth
Add two dried shiitake mushrooms to the soak for a dark, earthy finish ideal for hearty vegetable stews.
When it doesn't go to plan.
Store dried kelp in a sealed bag in a cool, dark place to keep it from absorbing moisture.
If you have leftover broth, freeze it in ice cube trays for quick flavor boosts in future soups.
The kelp itself can be sliced thin and stir-fried with sesame oil and soy sauce if you prefer not to discard it.
The ones that keep coming up.
Can I leave the kelp in while it boils?
No. Boiling kelp releases glutamic acid, but it also releases alginic acid, which creates a thick, slimy consistency that ruins the clarity of the broth.
How long will this stay fresh?
The broth keeps in the refrigerator for up to three days, or in the freezer for one month.
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