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.

Korean pork and chicken broth

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kombu sheets, 10 x 15cm






dried shiitake



soup chickens of approx. 2kg each



pork ribs



smoked bacon



spring onion, coarsely chopped



onions, coarsely chopped



large carrots, coarsely chopped




Preparation method

  • Rinse the kombu under cold running water and bring to the boil with 20 litres of water.
  • Turn down the heat to just below boiling point and allow to infuse for 10 minutes.
  • Remove the kombu from the water and add the shiitake mushrooms. Bring to the boil once more, turn down the heat and allow to infuse for 30 minutes just below boiling point.
  • Remove the shiitake from the water and add the chicken. Bring to the boil and skim off the foam. Allow to infuse for 90 minutes.
  • Roast the pork ribs in a hot oven.
  • Remove the chicken and add the pork ribs and the smoked bacon.
  • Allow to infuse and remove the bacon after one hour. Leave the pork ribs in and allow the broth to infuse for 7 hours.
  • After this time has elapsed, add the vegetables and set aside to infuse for another hour.
  • Pour the broth through a sieve lined with a damp passing cloth.
  • Allow to cool completely and skim off the fat layer that has formed on top.
  • Allow to evaporate to the desired consistency.

Serving suggestions

  • As a basic ingredient in noodle soups.
  • As a basic ingredient in soups and sauces.
  • As a basic ingredient in a clear soup.
  • As a flavour enhancer in other dishes.

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