Jan. 16, 20201
Hello everyone, here's another easy but delicious Korean staple soupy dish, perfect for cold wintry days like today, here in North East of the States. It's called odenggook (오댕국). The key to making this dish is in making the stock. As you can see in the photo below, basic Korean stock can be made using simple everyday ingredients such as onion, green onion roots (which are usually thrown away, but I used them for stock! :) garlic, and whole peppercorns. I also used dried seaweed called "dashima" (다시마).
How to make Korean (vegan) stock:
1. Fill a pot with cold water
2. Add all the ingredients
3. Bring it to a boil.
4. Simmer for about 10min.
5. Remove from heat and let stock develop flavor, covered, for about 1 to 2 hours.
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| Easy Korean stock making with onion, green onion roots (optional), whole garlic clove, seaweed called "dashima", and whole peppercorns |
Recipe: easy Korean fishcake soup (오댕국):
Ingredients: fishcake, tofu, bak choy (any greens will do), onion
How:
1. Add the above ingredients in the stock that you just made.
2. Add a pinch of kosher salt to bring out the flavors.
3. Bring the whole thing to a boil and simmer for 5 min.
4. Remove from heat and let flavors to keep developing, covered for about 10 to 30 min, until all ingredients are cooked through and nice and tender!
5. That's it!!
*Note: Amount of each ingredient is up to you. I like to use equal amount of everything. For seasoning, I like to season at the end with kosher salt or soy sauce or both. The key is to "under season" at the beginning and refine the seasoning right before serving to prevent "over seasoning". Adding ground black pepper and gochugaru (Korean red pepper flakes) always add a nice touch to a Korean dish in general. :)
Hope you enjoy today's post. Happy New Year and Happy Cooking!! 😇💗
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| Easy Korean fishcake soup with tofu, bak choy, and onion |
