| abstract |
The present invention relates to a method for preparing broth for clams kalguksu, and more specifically, after making a base broth using anchovy, dipori, radish, onion, ginger, garlic, cheongyang pepper, and kelp, separate the clam shells Disclosed is a technical field related to a method for preparing a broth for clam kalguksu, which can feel the deep taste, cool taste, and chewy taste of clam chowder, compared to the existing clam broth or clam broth, by using undissolved clam. In addition, the method for preparing a broth for clams kalguksu according to the present invention is to prepare a primary broth with anchovy, dipori, radish, onion, ginger, garlic, cheongyang pepper, and kelp, and then to separate the clam shells in the primary broth. You can feel the rich, deep taste and cool, sweet, and savory taste than general clam broth by using porcini clams, and you can get the effect of ingesting the nutrients contained in clam shells and clam shells. |