Vegetable Broth for Maak Kook Soo
Today for lunch we will have Maak Kook Soo, a Koran style noodles. It is the most simple, popular and inexpensive meal in Korea. Koreans would have this noodle soup when they needed to grab a quick bite to eat, or when they just simply didn’t want to spend too much for a meal. In Korea, dried fish ( myoroochi) would be added to the broth also.
All it needed was a good broth, noodles and some kimchi. It took no time to have it ready. You could walk in to a noodle place, called out your order, and by the time you sat down, reached for the chopsticks, a steaming hot bowl of noodles with some green onion and some julienned stir fried squash would be right in front of you. Of course it would take a little longer during rush hour-lunch time.
- 1 medium onion
- 2 medium carrots
- 5-6 dried Shiitake mushroom
- Roots of green onion
- Few cloves of garlic
- Some ginger root
- 1/2 of a squash
- 12 cups water
- Some salt
You can see some green onion roots among other vegetables. I always save them to use making broth. There is some sweetness in them. I save the sack that contained garlic or ginger to use for this purpose.
Slice ginger, crush the garlic. Cut carrots into halves. The same for onion so the sack won’t be too bulky. Put all vegetables in the sack. Tie it.
Put in a pot. Add 10 cups of water and some salt.
Boil on high heat for 30 minutes. Turn down heat, simmer for 1 1/2 to 2 hours. Reduce to 5 or 6 cups from the original 10 cups.
Discard the sack. No hassle at all. Pour broth into a jar. Refrigerate for later use.
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