This simple stock is as versatile as it is umami-rich. I use it in many recipes: Knife-Cut Noodles with Clams, Seafood Stew, and Basic Noodle Soup, to name a few. Whenever my friends taste these dishes, they can’t help but ask, “What’s in this?” I experimented with many savory ingredients, including dried shrimp and shiitake mushrooms, before I determined that the best-tasting combination was one of the simplest: Dried anchovies, kelp, radish, and onion give plenty of flavor but the stock won’t overpower the other ingredients in your dish. You can make a larger amount of stock if you like and keep it in the fridge for a week, or in the freezer for up to 1 month, handy for whenever you want to make a delicious soup or stew quickly. In a real pinch, if you have no stock in your fridge or freezer and no time, add a few dried anchovies to your soup or stew, then remove them just before you serve.
MAKES: 10 cups
INGREDIENTS:
- 3½ quarts water
- 8 ounces Korean radish (mu) or daikon, cut into ¼-inch disks
- 1 large onion, sliced (about 2 cups)
- 20 large dried anchovies (mareun-myeolchi), heads and guts removed
- 1 (7-x-10-inch) piece dried kelp (dasima)
- 2½ teaspoons kosher salt
INSTRUCTIONS:
TO PREPARE THE STOCK:
- Combine the water, radish, and onion in a large saucepan, cover, and cook over medium-high heat for 45 minutes.
- Add the anchovies and kelp and cook for 15 minutes more.
- Remove the pan from the heat, strain the stock into another saucepan or a bowl, and stir in the salt until dissolved.
TO SERVE:
- Serve hot, or let cool, cover, and refrigerate for up to 1 week.
- Alternatively, transfer to airtight containers and freeze for up to 1 month.
