What is Korean anchovy broth
Anchovy Broth Ingredients
You can simply use dried anchovies (myeolchi, 멸치) for a quick and simple broth. Dried kelp (dashima, 다시마), aka kombu, is the most popular addition. While these two ingredients together make deliciously savory broth for any dishes that require a broth, it’s very common to add various other ingredients for more complex broth. Here are some of the most common ingredients:
- Dried anchovies (myeolchi, 멸치)
- Dried kelp (dashima, 다시마)
- Korean radish (mu, 무)
- Onion
- Garlic
- Scallions
- Dried shiitake mushrooms (pyogo beoseot, 표고버섯)
- Dried shrimp (mareun saewu, 마른새우)
To help you master the techniques on this fundamental Korean soup base, here’s everything you need to know about how to make anchovy broth! Unlike meat-based stocks or broth, making anchovy broth takes very little work and time.
Buying dried anchovies
Dried anchovies (myeolchi, 멸치) come in a wide range of qualities and sizes. The selection, however, is somewhat limited outside Korea. For best results, buy the good quality anchovies. Look for the ones that have clean silvery skins with a bluish tone. Typically, medium to large (about 2 -3 inches long) anchovies are used for stock as they impart more flavor. Dried anchovies keep well in the freezer for months. These anchovies are a staple in my freezer.
Preparing anchovies
Remove the guts by opening the belly and scraping them out, but leave the heads on. The stock tends to get a little bitter with the guts, especially with large size anchovies. You don’t need to remove the guts from small to medium anchovies.
If you are sensitive to a fishy taste, you can precook the anchovies for a few minutes in a heated dry pan before using in stock. This process will get rid of some of the fishy taste.
Buying and preparing dashima (kombu)
How to make anchovy broth
Once you have all the ingredients ready, making the broth is pretty simple. Add water, boil and strain the solids! Here are some helpful tips for making any variation of anchovy broth:
1. Soak dried anchovies and dashima in water for at least 20 minutes if you have time.
2. Boil, uncovered, so any fishy aroma that develops can escape.
3. Do not boil anchovies and dashima too long. If boiled too long, the stock will lose the delicacy of the flavors or even develop an unpleasant taste. Also, dashima will develop a slimy substance when over boiled, making the stock cloudy.
To illustrate the basic techniques and tips, I have chosen three classic variations here.
Quick and Easy Option – Packets
For your convenience, there are anchovy packets you can buy from a Korean market. Keep the bag in the freezer, and simply drop a packet into a pot of water. These packets usually have some dried anchovies along with a small piece of dried kelp. Some even include other seafood, dry mushroom pieces, etc.
Anchovy Broth I – Very basic
It is very common for Korean home cooks to simply throw a few anchovies in the water to make this simplest form of anchovy stock. It’s a convenient way to add another layer of flavor to a dish. You can use this broth in any recipe that calls for anchovy broth. Try it for:
kongnamul guk
baechu doenjang guk
mu guk
doenjang jjigae
kimchi jjigae
Anchovy Broth II – Enhanced
I probably make this one the most. It’s as easy as the first one, but dashima, a natural flavor enhancer, elevates the anchovy stock to the next level. This will add great flavors to any dish you use it for. In addition to the list above:
Tteokbokki
jjambbong
gyeranjjim
Anchovy Broth III – Fully flavored
Often I add dried shiitake mushrooms and dried shrimp to this third version. They add strong flavors, and the resulting stock is fairly complex. These optional ingredients can be boiled with the vegetables.
Any leftover anchovy stock can be refrigerated for 3 – 4 days or frozen for later use.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
Anchovy Broth I - Very basic:
- 10 - 12 medium to large dried anchovies
Anchovy Broth II - Enhanced:
- 10 - 12 medium to large dried anchovies
- 2 pieces of dried dashima about 3-inch squares
Anchovy Broth III - Fully flavored:
- 10 - 12 medium to large dried anchovies
- 2 pieces of dried dashima about 3-inch squares
- 4 ounces Korean radish cut into big chunks
- 1/2 small onion whole
- 2 - 3 garlic cloves
- white parts of 2 scallions
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
This anchovy broth recipe was originally posted in June 2011. I’ve updated it here with new photos, more information, and minor changes to the recipe.
