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Anchovy Kelp Stock Recipe:
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)
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.
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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