|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*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.|
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 kelp
10 cups water
Gather the ingredients.
Soak kelp and anchovies in cold water for 2 hours.
Bring to a boil over high heat.
Boil vigorously for 2 minutes and then turn off heat.
Discard anchovies and kelp.
Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.