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Anchovy Kelp Stock Recipe:

Ingredients:
4 cups water
8 dried anchovies
6 pieces of pre-cut dried kelp (each piece is about 3.5cm x 2.5cm or 1.4 inch x 1 inch)

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How to prepare the ingredients:
Dried anchovies: Remove the black innards and lightly pan-fry the anchovies without any oil for a few minutes. Store the anchovies in the freezer to keep them fresh and use as needed to make the stock.
Dried kelp: Wipe the kelp with a wet kitchen towel or wash the kelp with running water to get rid of any dust on the kelp.

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Anchovy Kelp Stock can be used for various Korean food such as:
Spicy Rice Cakes (Tteokbokki) (Recipe: https://www.youtube.com/watch?v=XOewfpiDA-4)
Fish Cake Skewer Soup (Eomuktang) (Recipe: https://www.youtube.com/watch?v=wY9I-J5U6_0)
Korean Spicy Seafood Noodle Soup (Jjambbong) (Recipe: https://www.youtube.com/watch?v=gZAsfn_z79w)

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