Korean Anchovy Stock

Dry anchovies are very popular in traditional Korean markets

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Prep: 2 hrs
Cook: 5 mins
Total: 2 hrs 5 mins
Servings: 8 servings
Nutrition Facts (per serving)
60 Calories
3g Fat
0g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 60
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 24mg 8%
Sodium 1053mg 46%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 8g
Vitamin C 0mg 0%
Calcium 76mg 6%
Iron 1mg 7%
Potassium 155mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 cup dried anchovies

  • 1 small sheet kelp 

  • 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.

  7. Enjoy!

 

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