Korean Anchovy Stock

I’ve been cooking more Korean cuisine these few months. So I started to make my own Korean anchovy stock from scratch. This is a versatile soup stock and can be used as a soup base for Japanese (it is similar to dashi stock) and Chinese cooking as well.

This is a simple recipe with only 2 basic ingredients (anchovy and kombu), which also resembles Japanese dashi stock.

Related Recipes:

• Kimchi Nabe (Hot Pot) Recipe (above)
• Korean Army Stew Recipe
• Chinese Ikan Bilis Stock Recipe
• Korean Soy Bean Sprouts Soup Recipe (coming soon)

I usually prepare the soup stock in advance (the night or the weekend before) and store it in either the fridge or freezer, so that on the actual day of cooking, I can whip up any dish in no time at all.

The difference between home-made and instant soup stock available at the supermarkets is that the home-made version tastes more natural and wholesome, without MSG. So it’s worth the effort to make your own soup stock whenever there’s time.

Click on photo to view full size	Printable Recipe >>
Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
	I’m using large anchovy (myulchi) that can be purchased from any Korean supermarket. Each anchovy measures about 6-7 cm.
	Remove the guts as they may give a bitter taste to the anchovy stock.
	Place the anchovies in a disposable soup pouch for convenience.
	For the kombu (dried kelp), do not rinse or wash in water. Instead, wipe with a clean damp cloth.
	Soak both anchovies and kombu in water for 20 minutes.
	Bring the soup stock to a gentle simmer (as shown). DO NOT bring to rapid boil.
	Remove the kombu and anchovy. The anchovy stock is ready to use right away or kept in the fridge/freezer for later use.

Print

Korean Anchovy Dashi Stock Recipe

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

Serves: 800 ml stock

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients:

• 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

Directions:

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.

Ingredients Used: kombu • myulchi