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)
12 Calories
1g Fat
0g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 12
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 5mg 2%
Sodium 220mg 10%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 0mg 2%
Potassium 31mg 1%
*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.


  • 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.


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