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
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.