“It’s seaweed with water and…”
“A soup stock?”
So that’s why she has kept large leaves of seaweed and dried anchovies in my freezer for the past year.
I consulted with her and the internet on how to make this stock. I knew it would be a weekend project. It turns out that dashi is a Japanese word for kelp stock. I don’t know if there’s a Korean word for it, but the Korean on the seaweed package said “dashi.”
I experimented by taking the advice from others and adding traditional Western touches to see what would turn out.
1. I toasted some dried anchovies and large kelp slowly in a pan. This large kelp I have seen at Asian markets back in the U.S., along with dried anchovies. I hear dried sardines also can work.
2. I then added water and some coarsely chopped onions and garlic. Now this is where it strays from Western stock-making techniques (real chefs, correct me on this). Don’t boil the stock. Boiling turns the kelp into slime. It has to heat slowly. So I waited.
I was dreading a nasty fishy smell to take over the apartment, so I vented. Instead the stock made the apartment smell like the beach. The wait wasn’t so bad because it was also its own potpourri.