Anchovy Stock (Myeolchi Yuksu)
This stock can be used for a variety of Korean dishes like Rice Cake Soup, Soybean Sprout Soup with Rice or Soybean Paste Stew. The simple version just uses Kombu and Dried Anchovies following the same process but this one has much more depth. It’s clutch to have frozen stock on hand to make cooking easier on weeknights so when you make a batch, make sure it’s huge!
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients
4 L OF WATER
20 DRIED ANCHOVIES
4-6 DRIED SHIITAKE MUSHROOMS
1/2 CUP OF DRIED SHRIMP
9x9 IN PIECE OF DRIED KOMBU
1 LB KOREAN RADISH, PEELED AND CUT IN LARGE CHUNKS
6 GARLIC CLOVES
4 WHITE SECTIONS OF GREEN ONIONS
1 YELLOW ONION PEELED AND HALVED
KOREAN SOUP SOY SAUCE
Instructions
Place all ingredients (place Kombu in a soup strainer) in a large pot and bring to a boil. After 10 minutes, remove Kombu. Continue to boil for 15 minutes. Strain broth into another pot. Add Korean soup soy sauce seasoning as desired when using broth.