Anchovy Broth for Korean Cooking
Anchovy broth is essential in Korean cooking. Learn the basics of making anchovy broth to enhance flavors of your stews and soups.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 - 12 medium to large dried anchovies
- 10 - 12 medium to large dried anchovies
- 2 pieces of dried dashima (about 3-inch squares)
- 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
- Dried shiitake mushrooms
- Dried shrimp
Instructions
- 1
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.
- 2
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.
- 3
Prepare the dried anchovies and dashima. Also prepare the aromatic vegetables
- 4
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.
- 5
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.