Korean Anchovy Stock

While chicken and beef broth have become popular in modern Korean cooking, this traditional soup base remains the stock of choice for many traditional Korean soups and stews, adding an extra dimension of flavor to the dish.

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

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.

Servings: 10

Yield: 10 cups

Nutrition Facts