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Anchovy Kombu Flavour Soup Base
Description
Anchovy kombu flavour soup base is a well-balanced seasoning for use with Korean noodle soups and bulgogi hot pots.
This soup base with anchovy kombu works well in dishes such as spicy mushroom seafood stew and potato and pumpkin soybean stew. It is also used to make akorn jelly, known as dotorimuk, which is sliced and served with slivered carrots, spring onions, Korean red pepper powder, soy sauce, sesame oil and sesame seeds.
Ingredients: Water, anchovy extract, soys sauce, salt spirits, kelp & radish extract, wheat extract, spring onion & onion extract, laver extract, bonito extract, tamarind gum, stabiliser, E415, Onion extract, flavour enhancer: E631, E627, oleoresin black pepper.
Quick Comparison
| Settings | Anchovy Kombu Flavour Soup Base remove | Korean Ssamjang remove | Korean Thin Wheat Noodles remove | Hwayo Soju remove | Glutinous Rice remove | Blended Sesame Oil remove |
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| Price | 4.94€ | 3.32€ | 2.82€ | 34.38€ | 3.75€ | 5.94€ |
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| Content | Anchovy kombu flavour soup base is a well-balanced seasoning for use with Korean noodle soups and bulgogi hot pots. This soup base with anchovy kombu works well in dishes such as spicy mushroom seafood stew and potato and pumpkin soybean stew. It is also used to make akorn jelly, known as dotorimuk, which is sliced and served with slivered carrots, spring onions, Korean red pepper powder, soy sauce, sesame oil and sesame seeds. Ingredients: Water, anchovy extract, soys sauce, salt spirits, kelp & radish extract, wheat extract, spring onion & onion extract, laver extract, bonito extract, tamarind gum, stabiliser, E415, Onion extract, flavour enhancer: E631, E627, oleoresin black pepper. | Korean ssamjang is a thick, spicy paste used as a condiment in Korean lettuce wraps, or ssambap. Ssamjang is the fusion of two ingredients at the heart of Korean cuisine - fermented soy bean paste (doenjang), and spicy Korean red pepper paste (gochujang). This salty, spicy ssamjang sauce is the perfect accompaniment to authentic Korean lettuce wraps. Tear off a few crispy lettuce leaves. Fill them with rice, meat or vegetables and thinly sliced spring onions tossed in Korean red pepper powder. Roll the lettuce wrap and dip into the ssamjang paste. Ingredients: Soybean paste 52% (soybean powder, wheat flour, water, seed malt), corn starch syrup, water, red pepper mixed seasoning (red pepper powder, sea salt, garlic, onion), roasted soybean powder, sugar, spirits, seasoning powder (roasted peanut powder, corn flour, maltodextrin), vegetable extract (garlic, leek, onion, ginger), roasted sesame, spicy mix powder, yeast extract, flavour enhancer (monosodium glutamate [E621]), sesame oil, liquorice extract. Allergy advice: contains soya , wheat, sesame, peanut. | Korean thin wheat noodles are thin round wheat noodles with a soft, elastic texture once cooked. They are the Korean version of Japanese somen noodles and feature in a number of warm noodle broth dishes. Try making the ultimate comfort food with these noodles- Janchi Gooksu or chicken noodle soup. Another dish, Janchi Guksu, literally translates as party noodle as the soup if often served at celebrations. Noodles symbolise longevity in life and marriage so they are particularly common at weddings and birthday parties. Boil So Myun noodles for around 3-4 minutes. Rinse in cold water to wash off the excess starch and drain. Serve with a flavoursome broth and toppings such as sliced beef, seasoned cucumber, Korean red pepper paste and hard-boiled egg. Ingredients: Wheat, salt. Contains wheat. | Enjoy Hwayo Soju 25 chilled for a refreshing alternative to sake or vodka. Soju is a Korean rice spirit, and Hwayo is one of the best-known distillers of premium soju. Their Soju 25 has a crisp and clean taste, with subtle notes of fruity melon. For years soju has been known as a fairly weak beverage, made from the diluted spirits of sweet potatoes or rice and added sugar. Hwayo are one of the small distilleries that are popping up all over Korea that aim to bring back the sophisticated sojus of the past, and create a spirit to rival the finest sakes or vodkas of the world. The Hwayo distillery only uses the finest organic rice and pure spring water drawn from 150 metres underground. Their low-temperature distillation and maturing processes have been handed down over a period of 700 years with little change, and Hwayo’s Soju 25 is praised for its pure, clean taste that is the result. Ingredients: water, rice, koji. 25% ABV. This product contains alcohol and is only available for purchase by over 18s. | Glutinous rice is a short-grained Asian rice known for its sticky texture. Misleadingly, glutinous rice does not contain gluten, but the name refers to the rice's glue-like quality which easily binds it into rice balls and cakes. Glutinous rice is widely used in Chinese and South East Asian cookery. Soak the glutinous rice in cold water overnight before cooking. Then boil it in double the amount of water to rice, until all the water has evaporated or been absorbed. Infuse the glutinous rice with tea flavours by wrapping it in lotus leaves before steaming, or drench it in coconut milk and serve with mango for a traditional Thai dessert. Alternatively leave the cooked rice to ferment with Chinese rice wine yeast balls to make rice wine. Ingredients: 100% Thai glutinous rice | Brotherhood's sesame oil is blended with soybean oil for a more delicate flavour and colour, and to keep it more robust for frying. Sesame oil's smoky aromas work well drizzled over stir-fries and noodle dishes. It also brings sophisticated flavours to fish and pork dishes and makes a good accompaniment to Asian vinaigrettes. Ingredients: sesame oil 70%, soybean oil 30%. Contains allergens sesame & soy. |
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