How to Make Basic Korean Anchovy Broth

 Basic Korean anchovy broth

Anchovy broth, myeolchi yuksu is very important in Korean cooking. There are many soups, and stews in Korean cuisine, and anchovy broth is often used in a variety of ways.

Korean anchovy broth

Ingredients: 1 cup anchovy, 5 oz. radish, 1 onion, 2 large kelp pieces, 3 white part scallions, 8 cups water

These are anchovies that have been pre-cut and gutted. Fry the anchovies in a pan. Stir-fry the anchovies for 2 minutes over medium high heat. Put the fried anchovies in the pot. 

Pour 8 cups of water. Add 2 pieces of dried kelp, 2 pieces of radish, 1 onion, and 3 of the white part of scallions. 

Open the lid on high heat and boil for 10 minutes. When bubbles form, remove them. Take kelp out in 10 min. And then cook for another 10 to 15 minutes over medium heat.

15 minutes later, filter the boiled broth through a strainer.