Anchovy Broth for Korean Cooking

Name: Anchovy Broth for Korean Cooking
Yield: 1 serving
Ingredients: 10 - 12 medium to large dried anchovies; 10 - 12 medium to large dried anchovies; 2 pieces of dried dashima; 10 - 12 medium to large dried anchovies; 2 pieces of dried dashima; 4 ounces Korean radish; 1/2 small onion whole; 2 - 3 garlic cloves; white parts of 2 scallions; dried shiitake mushrooms; dried shrimp

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Course
Soup
Cuisine
Korean

Anchovy Broth for Korean Cooking

Michael Cole

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Anchovy broth is essential in Korean cooking. Learn the basics of making anchovy broth to enhance flavors of your stews and soups.

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Ingredients

Anchovy Broth I - Very basic:

10 - 12 medium to large dried anchovies

Anchovy Broth II - Enhanced:

10 - 12 medium to large dried anchovies
2 pieces of dried dashima about 3-inch squares

Anchovy Broth III - Fully flavored:

10 - 12 medium to large dried anchovies
2 pieces of dried dashima about 3-inch squares
4 ounces Korean radish cut into big chunks
1/2 small onion whole
2 - 3 garlic cloves
white parts of 2 scallions

Optional ingredients:

dried shiitake mushrooms
dried shrimp

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Instructions

Anchovy Broth I - Very basic:

Prepare the dried anchovies, and soak in 6 - 8 cups of water for at least 20 minutes, if you have time. Then, bring it to a moderate boil, uncovered. Reduce the heat to medium high and boil for 10 minutes. Drain the liquid to remove the anchovies.

Anchovy Broth II - Enhanced:

Prepare the dried anchovies and dashima (about 3-inch squares). Soak them in 6 - 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes, if you have time. Then, bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Strain the liquid to remove anchovies and dashima from the stock.

Anchovy Broth III - Fully flavored:

Prepare the dried anchovies and dashima. Also prepare the aromatic vegetables
Meanwhile, in a pot large enough to hold 12 - 14 cups of water (5 Qt pot), place the anchovies and vegetables with 8 cups of water. Bring it to a boil. Reduce the heat to medium high and boil for 10 minutes. Remove the dashima, and continue boil for another 10 to 15 minutes. Strain the broth, and discard the solids.
If using the optional ingredients, simply add the optional ingredients with the anchovies and vegetables in the beginning and follow the instructions for Anchovy Broth III.