My Korean Kitchen · by Sue Pressey★ 4.9 (10)
How to Make Korean Style Dashi
NUTRITION · PER SERVING25M COOK
CAL 1%·PRO 8%
CARBS 1G23% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, savory Korean soup base made by simmering dried kelp and anchovies. Used as a foundation for soups, stews, and other dishes.
componentkorean🥄 saucepandairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 6 cups water
- 10 g dried kelp
- 30 g dried anchovy ((1.1 ounces), It’s approximately 20 medium-sized dried anchovies.)
At a glance
PER SERVING · TIME 25M
CAL 1%·PRO 8%
CARBS 1G23% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 266mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 125mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.