Korean Anchovy Stock

Dry anchovies are very popular in traditional Korean markets
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  • Total: 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.


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

Steps to Make It

  1. Gather the ingredients.

  2. Soak kelp and anchovies in cold water for 2 hours.

  3. Bring to a boil over high heat.

  4. Boil vigorously for 2 minutes and then turn off heat.

  5. Discard anchovies and kelp.

  6. Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.