Korean Anchovy Broth
멸치 국물
This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn’t have a strong fish odor, but adds a deep and savory element when used in cooking Korean soups and stews.
Servings: 10
Yield: 10 cups
Cooking Times
Preparation Time: 2 hours
Cooking Time: 15 minutes
Inactive Time: 1 hour and 40 minutes
Total Time: 2 hours and 15 minutes
Ingredients
1 |
cup |
dried anchovies |
2 |
ounces |
kelp (kombu/dashima/dasima) |
10 |
cups |
water |
Additional Ingredients for Method 2: |
||
1/2 |
small |
onion |
2 |
cloves |
garlic |
Procedure
Method 1:
Add kelp and anchovies to cold water and soak for 2 hours.
Bring to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.
Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.
Method 2:
Roughly chop the onion.
Slice the garlic into thirds from top to bottom.
Place dried anchovies and kelp in a pan and slowly toast over low heat.
Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.
Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.