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The Basics of cooking Korean Food
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1) Cooking Beef Broth
Beef broth goes well with most food. Beef broth is made from simmered brisket and shank. To ensure a tasty broth, select fresh beef. When cooking with more than 300 g of beef, soak the beef in water for 1 hour to draw out the blood. When the beef is less than 300 g, clean off the blood with cotton cloths and boil in water, and skim the foam while boiling. When the beef is well-done, remove it from the pot and strain the broth through cotton cloths. The beef may be served as pressed meat, or shredded into soup.
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2) Cooking Chicken Broth
Remove the yellow fat from the chicken, put it in cold water and boil deeply. When the meat is well-done, remove the chicken, strain the broth through cotton cloths. The meat may be shredded and served with seasoning or used for soup.
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3) Cooking Anchovy and Kelp Broth
Remove head and internal organs from anchovies and wipe kelp with damp cotton cloths. Heat anchovies and water in a pot. Let it boil and continue to boil on medium heat for 5 to 10 minutes. Add kelp, turn off the heat, and let it sit for 5 minutes. Strain the broth through cotton cloths.
* Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food
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