Korean pork and chicken broth
This recipe is based on a basic stock recipe by David Chang. What makes the preparation method special is that it takes into account the precise extraction time of the various ingredients.
Makes 10l.
Allergens and dietary requirements
- Soy
- Gluten
Ingredients
8
kombu, 10cm20
l
water1
kg
dried shiitake mushrooms2
soup chickens of approx. 2kg each5
kg
pork ribs1
kg
smoked bacon2
bunches
spring onion, roughly cut2
onions, roughly cut4
carrots, roughly cut200
ml
tsuyu sauce