Myeolchi Gukmul

Korean Anchovy Broth
멸치 국물
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.

Servings: 10

Yield: 10 cups

Cooking Times

Preparation Time: 2 hours

Cooking Time: 15 minutes

Inactive Time: 1 hour and 40 minutes

Total Time: 2 hours and 15 minutes

Ingredients

Procedure

Method 1:

Add kelp and anchovies to cold water and soak for 2 hours.

Bring to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

Method 2:

Roughly chop the onion.

Slice the garlic into thirds from top to bottom.

Place dried anchovies and kelp in a pan and slowly toast over low heat.

Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

Nutrition Facts