Serving 150918a
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Anchovy Stock
  -   Myulchi Yuksoo
8 cups  
50 min  
This is a Korean essential, used to enhance many soups, stews and other recipes. It is very easy to make. In Korea, this stock is also made withought the kelp, but it's no more trouble with, so why not make a better stock? We also have an enhanced version, Anchovy Stock with Vegetables


Anchovies, dry (1)  
Kelp (2)
Make   -   (50 min - 15 min work)
  1. With the point of a small knife, split the bellies of the ANCHOVIES and scrape out the guts (black lumps and powder) which can make the stock taste sour. Some people remove the heads, but others say leaving the heads on makes a better stock. I leave them on.
  2. Some people dry pan roast the anchovies over moderate heat, tumbling for about a minute. This is said to reduce "fishy taste".
  3. Place Anchovies and Kelp in a pot with 8 cups Cold Water. Let soak for about 20 minutes.
  4. Bring pot to a boil uncovered, and simmer slowly, uncovered, for 10 minutes - any longer and the flavor will start to degrade.< Some people follow the Japanese practice of removing the kelp as soon as the stock is at a boil, but Korean cuisine is relatively robust, and I see no point in this.
  5. Strain the Stock, discarding the solids (I eat the kelp).
  6. This stock can be kept refrigerated for 3 to 4 days, but for longer storage see the "Storage Problem" section of our Soup Stock / Broth page.
  1. Anchovies, Dried:   These should be the largest size of dried anchovies, 2 to 4 inches long. They are available in any Korean market. For details see our Dried Anchovies page.
  2. Kelp:   [Dashima (Korea); Konbu, Kombu (Japan)]   18 Square inches is two 3 inch square pieces. For details see our Konbu / Kelp page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kof_ancho1 150918 inet var   -
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