It’s an essential skill in Korean cooking. If you wanna get natural flavor, try these teabags instead of instant beef powder.
It doesn’t overpower any of the ingredients in the stew. Nor does it taste fishy. In fact, the stock is very light and plays more of a supportive role. It binds the flavor of the ingredients together.
There are two different kinds of teabags.
1. Shiitake Mushroom with anchovy, radish, kelp and shrimp
2. Green Onion with anchovy, radish, kelp and shrimp
