Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수)
All cultures rely on stock to make their soups and stews delicious. Today I'm going to show you how to make a savory Korean stock that you can use as a base in many Korean dishes. It's a typical Korean base for soups and stews like sundubu-jjigae (spicy soft tofu stew), and noodle soup (guksu)...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 8 large dried anchovies (21/2 inch long), guts and heads removed
- 1/2 oz dried kelp (about 15 grams)
- 8 oz Korean radish or daikon, cut into very thin pieces
- 2 green onions including the roots, cut into 3 to 4 times
- 3 oz onion (about 1/2 cup), sliced thinly
- 3 quarts (12 cups) water
Instructions
- 1
Heat a large pot over medium high heat and add the anchovies. Periodically stir with a wooden spoon and cook the anchovies for about 3 to 4 minutes until they smell a little nutty.
- 2
Remove from the heat. Add the radish, green onion, onion, dried kelp, and water. Cover and cook for 10 minutes.
- 3
Open and stir it a few times, then close. Lower the heat to medium and cook for another 30 minutes until the radish and onion turn translucent. If the radish is still not translucent after 30 minutes, add more water and cook a little longer.
- 4
Remove from the heat. Strain the stock over a large bowl. Discard the cooked ingredients except for the kelp. You will get about 9 to 10 cups stock, which you can use right away or freeze for up to 3 months.