Anchovy Broth (From simple to full flavored)
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5.0
6 reviews
Excellent
Anchovy Broth (From simple to full flavored)
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4 different anchovy broth recipes for your everyday Korean cooking. Anchovy broth is used a lot in Korean soups and stews so this is a keeper!
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Ingredients
Anchovy Broth #1 (Cold Method)
- 5 cups water
- 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each)
Anchovy Broth #2 (Anchovy only)
- 6 cups water
- 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each)
Anchovy Broth #3 (with Kelp and Radish)
- 6 cups water
- 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each)
- 4 oz Korean radish
- 1 piece Kelp (Dasima or Kombu) (3 x 2 inch piece)
Anchovy Broth #4 (with shrimp and vegetables)
- 7 cups water
- 1 each small onion
- 1 each green onion
- 4 each shitake mushrooms
- 4 oz Korean radish (1 x 3 inch disc, peeled - Daikon is ok)
- 1 pc Dried Kelp (Dasima or Kombu) (3 x 2 inch piece)
- 13 pc dried red shrimp
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Instructions
Anchovy Broth #1 (COLD METHOD)
- Soak a handful of anchovies in water for 3-4 hrs at normal room temperature (not too hot) OR leave it in the fridge overnight or up to 3-4 days. I found that it had more flavor day #2 or prepare way ahead for best flavor. Also, this way you always have anchovy broth ready to go in your fridge.
Anchovy Broth #2
- In a pot, add water, add about a handful of soup anchovies. Bring to a simmer, UNCOVERED and cook for 20 to 25 minutes. Alternatively, you can soak the anchovies in cold water for 30 minutes to several hours (or even overnight) beforehand and then simmer for 10 minutes. Remove anchovies and discard (or give to your dog š¶or cat š±! THEY LOVE these!!)
Anchovy Broth #3 with Kelp and Radish
- How to Prep KELP - when preparing KELP, don't rinse in water and remove the white stuff - this has great umami. Just wipe off any sand or dust with a lightly damp cloth.
- In a pot with water, add dried anchovies, radish and kelp and bring to simmer, UNCOVERED, cook for 10 minutes. Then remove dasima (kelp or kombu) and simmer for another 10 - 15 minutes. Remove anchovies and optionally radish if your recipe doesn't need it. Otherwise, you can eat the radish too.
Anchovy Broth #4 with Vegetables
- Prepare ingredients by cleaning/rinsing the shitake and green onions. If you have an organic onion, leave the peel on as it adds more flavor. Otherwise, peel onion. Also adding the green onion roots add good flavor and nutrition, so leave it in.
- In a pot with water, add dried anchovies, dasima, onion, green onion or leek, radish and dried shitake mushrooms. You can also add dried red shrimps (the kind you make banchan with) but you may also want to omit it if you don't want too much of a fishy flavor
- Bring to simmer and cook for 25-30 min. Take out the kelp sooner than 25 min, maybe at 10-15 min - kelp starts to produce sticky stuff if you leave it in too long. Once done, strain the broth
- Instead of straining you can use a cheesecloth bag or a cotton soup bag (here in my Amazon store) OR I had this giant soup bag that I bought in Korea. For this, you just need to lift the bag out after you're done. No straining needed.
Notes
- KEEPĀ IT UNCOVERED
- Storage
- INSTANT POT RECIPE
- NUTRITIONĀ
- Because I have 4 different recipes, I calculated the nutrition for only broth #4. And note it is for the WHOLE amount of 6 cups which would be many servings.
- When you make the broth with the lid covered, there's a good chance your broth may come outĀ fishy smelling so it's always best to keep it uncovered until it's cooled.
- IfĀ you are not going to cook with the anchovy broth right away, store all anchovy broth in the refrigerator as soon as it cools.
- The simpler anchovy broth (#1,2) will keep for 3-4 days and the other two broths should be good for at least 2-3Ā days.
- You can use the same recipe but increase the amount by 1.5 and make it in your Instant Pot. With the cover open, bring to a boil butĀ selecting SAUTEĀ function. As soonĀ as it starts to boil, immediately stop the SAUTE and switch to WARM function. Keep it in warm function for the time needed in the recipe.
Nutrition Information
Show Details
Calories
32kcal
(2%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
31mg
(10%)
Sodium
250mg
(10%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
5mg
(6%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Calories | 32kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 250mg | 10% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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