Korean Anchovy Stock


Anchovy Stock

Anchovy stock plays a big role in making a lot of the Korean soups and stew flavorful. It’s an easy stock to make and it only takes about 30 minutes of simmering time.

This recipe is for 3.0 L size stock pot.


Dried Anchovies ( store in the freezer)

Small ones you need about 5-6 anchovies

Larger ones you need about 2-3 and you need to gut them.

( Gut them means to take out the black stuff inside the anchovies)

Dried Kelp about 2-3 pieces for small amount of stock ( store in the freezer)

Korean white Radish ( Daikon is fine)

2-3 cloves of garlic

1 small yellow onion


Stock pot

cheese cloth or stock strainer

(If you have either of these tools, you can strain the stock through a fine mesh colander.)

Knife and cutting board


  • Taking the anchovies make sure if you’re using the large ones to take out the black stuff. You don’t want a bitter broth.
  • Peel the radish and cut two slices, about 1/2 inch thick is fine.
  • Peel and cut the onion in half
  • Peel two cloves of garlic
  • Using a piece of cheese cloth or stock strainer, put in the anchovies, kelp and garlic. You can add the radish and onions straight into the pot.
  • Fill the pot with cold water a little more than half way. Add in the stock strainer and simmer the stock over on the stove for 30 minutes.
  • (If you don’t have a stock strainer just toss all the ingredients into the pot and strain it through a colander into a bowl or another pot.)