Korean 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
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.)