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Korean Anchovy Stock

Korean Anchovy Dashi Stock Recipe

Refer to the step-by-step pictures on the previous page.


  • 20grams or about 30 large anchovies (myulchi) about 6-7 cm; de-gutted & placed in a disposable soup pouch
  • 15 grams kombu (dried kelp) wipe with a damp cloth; do not wash
  • 1 litre water


  1. Add anchovies, kombu and water to soup pot. Soak for 20 minutes.
  2. Slowly bring to a gentle simmer (not rapidly boiling) for 20 minutes.
  3. Remove anchovies and kombu (see tip below). Filter the stock if there are any particles. Store in a close-lid container in the fridge for a few days, or freezer for up to a month.

Noob Cook Tip

The cooked kombu can either be discarded, or added to salads.

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One comment on “Korean Anchovy Stock”

  1. Bet it’s very fresh and flavoursome!

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