It's made by consistently heating whole
heads of garlic over the course
of several weeks, which results in something similar to roasted
garlic, but even more earthy and caramelized in taste.
Fish
heads and carcasses — about 1 pound for a small batch
of stock 1 onion, coarsely chopped (I left the skin on) Additional vegetables such as carrot or celery 1 - 2 cloves
garlic Several sprigs parsley Splash
of vinegar Cold filtered water (2 - 3 quarts)
Korean food markets in the Dallas area carry many
of the same products, although you might be surprised at the number, type, and variety available: cans
of sweetened red beans, big bags
of frozen dumplings, whole
heads of pickled
garlic, jars
of bright red hot - pepper paste, packages
of dried zucchini, giant fresh Korean pears the size
of large grapefruits, fresh soy and mung bean sprouts, salted fish,
several kinds
of rice (from white to beige to black), and more types
of packaged dried noodles than you probably ever knew existed.
As soon as I start to feel a little sniffle or
head congestion I load up on this
garlic and honey concoction and wash it down with
several cups
of ginger tea.