I cook a lot at home, and do quite a bit of Korean cooking as well. I don’t have problems with soups in general, like a bone broth for 설농탕 (sulnongtang) or galbitang (갈비탕) or a chicken soup or a chowder, etc. But for some reason, I more often than not fail when it comes to a yuksu or dashima (육수/다시마) based soup. I’ve made it with anchovies and kombu/kelp, I’ve tried the pouches that have all of that, I’ve even tried the little tablets. I’ll boil them for 30 min to a couple hours and get a deep golden color.
But for some reason, when I get to the final product, the broth just seems to be weak. There’s no depth. This is especially true when I make a miyeokgook (미역국), but it’s happened today when I tried to make a Jjamppong (짬뽕) and I know it’s happened in the past with other stuff like Fish Cake soup (오뎅국)… and by extension Spicy Rice Cakes (떡볶이), egg souffle (계란찜), soybean sprout soup (콩나물국).
It’s not every time, but more than half the time. And it’s not just a lack of salt, because when I do salt or add soy sauce (or soup soy sauce) it, it just tastes like sea water. What am I doing wrong?
submitted by /u/stop_drop_roll
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