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Stock for Budae Jjigae

Print Recipe
Servings 6 cups

Ingredients
  

  • 8 dried anchovies heads removed and gutted, or use powdered anchovies stock
  • 2 large dried shiitake mushroom
  • 1 dried kelp / konbu (5" x 5")
  • 8 cups water
  • 1 tsp salt

Instructions
 

  • Combine all ingredients in a pot and bring to a boil, leave to simmer with lid close for 20-25 minutes. When it's done, turn off heat and set aside till ready.
  • Remove the konbu and mushroom. You may discard the konbu. As for the mushroom, cut into slices to be used in the stew later.
  • If using pork in the budae jjigae, add sliced pork fillet to the stock and simmer for 5 another minutes. Remove pork and reserve for later.

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