• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Anchovy Broth for Korean Cooking

    Published 10/06/2019. Updated 01/29/2022

    Jump to Recipe

    Anchovy broth is essential in Korean cooking. Learn the basics of making anchovy broth to enhance flavors of your stews, soups, and other dishes.

    DSC6016 3 - Anchovy Broth for Korean Cooking

    What is Korean anchovy broth

    Anchovy broth (myeolchi yuksu, 멸치육수) is essential in Korean cooking. It’s a traditional base for many soups, stews and other dishes. If you’ve been following this blog, you probably know anchovy broth is used in many of my recipes. For a vegan version, see my Vegetable Broth for Korean Cooking.
     
    The resulting broth is light in body, full of savory flavor, and not all that fishy. This is why it’s so versatile!

    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.

    Anchovy Broth 1 - Anchovy Broth for Korean Cooking

    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.

    Anchovy Broth 3 - Anchovy Broth for Korean Cooking

    Buying and preparing dashima (kombu)

    Dashima (다시마) is edible kelp – large seaweed, which is widely used in a soup base in Korean and other Asian cooking. This is NOT the same seaweed that Koreans use for miyeok guk. Dried dashima comes in slightly thick flat sheets with white powder on the surface.
     
    Do not wash this white powder off, or you will lose some of the natural flavor enhancers dashima is known for. Gently wipe dashima with a lightly dampened cloth only to remove any sand or grit. Stored in a cool dry place, it will last for months.

    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.

    DSC5994 1 e1570506442307 - Anchovy Broth for Korean Cooking

    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

    In this version, aromatic vegetables add more depth and complexity to the flavor of the stock. You can of course use this fully flavored in any dishes that require a broth, including all of the ones list above. I also love this stock for any noodle soup such as janchi guksu. It’s also wonderful for manduguk and tteokguk.

    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.

    DSC6029 3 - Anchovy Broth for Korean Cooking

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC6016 3 500x500 - Anchovy Broth for Korean Cooking

    Anchovy Broth for Korean Cooking

    4.30 from 31 votes
    Soup Print Recipe

    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 2BBroth 2B4 e1570425678384 - Anchovy Broth for Korean Cooking

    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 2BBroth 2B111 e1570425714159 - Anchovy Broth for Korean Cooking

    Anchovy Broth III - Fully flavored:

    • Prepare the dried anchovies and dashima. Also prepare the aromatic vegetables
      Anchovy 2BBroth 2B6 - Anchovy Broth for Korean Cooking
    • 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.
      Anchovy 2BBroth 2B7 e1570425879601 - Anchovy Broth for Korean Cooking
    • 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.
      Anchovy 2BBroth 2B9 e1570425868828 - Anchovy Broth for Korean Cooking

    Notes

    Any leftover anchovy stock can be refrigerated for 3 - 4 days or frozen for later use.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    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.

    You may also like:

    • Blank 977 x 1463 9 150x150 - Anchovy Broth for Korean CookingKorean Drama Food – Itaewon Class
    • DSC3388 4 1 150x150 - Anchovy Broth for Korean CookingManduguk (Korean Dumpling Soup)
    • DSC 2494 e1507685789860 150x150 - Anchovy Broth for Korean CookingSpicy Seafood Japchae
    • 4 x 6 in 6 150x150 - Anchovy Broth for Korean CookingSpring Vegetable Recipes
    « Seolleongtang (Ox Bone Soup)
    Gyeran Mari (Rolled Omelette) »
    940 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • DSC 06281 e1422146518897 500x500 - Anchovy Broth for Korean Cooking
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023 · All rights reserved · Korean Bapsang