Anchovy Broth for Korean Cooking
User Reviews
4.8
Anchovy Broth for Korean Cooking
Description
Anchovy Broth for Korean Cooking highlights the gradual building of flavor in traditional Korean stocks. The simplest version involves soaking dried anchovies and boiling them briefly to extract a clean but savory base. The enhanced version adds dashima, dried kelp, which imparts subtle marine depth, then simmered together. The fully flavored version includes Korean radish chunks, onion, garlic cloves, and white scallion parts, surface simmered to extract additional sweetness and aroma while still maintaining a clear broth.
The broth serves as a versatile base for many Korean dishes, providing umami without overpowering other ingredients. Removing dashima and anchovies at the right time keeps the broth from becoming bitter. The optional addition of dried shiitake mushrooms and dried shrimp can deepen the aroma and complexity. The broth's lightness and clarity make it ideal for soups, stews, and various noodle dishes.
Leftover broth can be refrigerated for several days or frozen for future use. Making the broth ahead adds convenience for home cooks aiming to replicate authentic Korean flavors without lengthy preparation on cooking days.
Ingredients
Anchovy Broth I - Very basic:
- 10 - 12 anchovies medium to large, dried
Anchovy Broth II - Enhanced:
- 10 - 12 anchovies medium to large, dried
- 2 pieces dashima about 3-inch squares, dried
Anchovy Broth III - Fully flavored:
- 10 - 12 anchovies medium to large, dried
- 2 pieces dashima about 3-inch squares, dried
- 4 ounces Korean radish cut into big chunks
- 1/2 onion small, whole
- 2 - 3 garlic cloves
- scallions white parts of 2
Optional ingredients:
- dried shiitake mushrooms
- dried shrimp
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.
Notes
- Leftover anchovy broth should be refrigerated for up to 3 to 4 days or frozen to extend its shelf life.
User Reviews
Overall Rating
4.8
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