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Anchovy Broth for Korean Cooking
4.8 from 96 votes

Anchovy Broth for Korean Cooking

Anchovy broth is a staple Korean stock made by simmering dried anchovies with optional ingredients like dried kelp (dashima), radish chunks, onion, garlic, and scallions. The broth is clear and light but packed with umami, used commonly as a base for soups and stews. Three variations range from a simple anchovy-only stock to a fully flavored broth with vegetables and optional dried shiitake or shrimp for depth.

Course: Soup
Cuisine: Korean

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:
    Cup of Yum
  1. 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:
  1. 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:
  1. Prepare the dried anchovies and dashima. Also prepare the aromatic vegetables
  2. 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.
  3. 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.