Korean Anchovy Stock

a bag of dry anchovies
Dry anchovies are very popular in traditional Korean markets. Radius Images/Getty Images
  • 2 hrs 5 mins
  • Prep: 2 hrs,
  • Cook: 5 mins
  • Yield: 8 servings

This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn't have a strong fish odor but adds a deep and savory element when used in cooking Korean soups and stews.

What You'll Need

  • 1 cup dried anchovies
  • 1 small sheet of kelp (dashima on a Korean label or kombu on a Japanese one)
  • 10 cups water

How to Make It

  1. Soak kelp and anchovies in cold water for 2 hours.
  2. Bring to a boil over high heat.
  3. Boil vigorously for 2 minutes and then turn off heat.
  4. Discard anchovies and kelp.
  5. Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.


Nutritional Guidelines (per serving)
Calories 5
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 2 mg
Sodium 10 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)