Traditional Anchovy Stock (Myeolchi-yuksu)
Master the foundation of Korean cuisine with this savory anchovy stock. Using dried anchovies and kombu, this umami-rich broth is perfect for soups and stews.
Anchovy stock, known as Myeolchi-yuksu in Korea, is the backbone of many beloved Korean dishes, including soybean paste stew and various noodle soups. While its distinct, savory profile can be polarizing for the uninitiated, it provides an essential depth of flavor that is difficult to replicate with other ingredients. By balancing the savory sea notes of the anchovies with the subtle sweetness of white radish and the earthy umami of kombu, you create a versatile broth that enhances nearly any savory dish it touches.
Ingredients
- 25g dried anchovies
- 10g kombu (dried kelp)
- 1200ml fresh water
- 120g white radish
- 1 green onion
Instructions
- 1Clean the anchovies
Remove the heads and innards from the dried anchovies. This part can produce a bitter taste when boiled for stock.
Tip: Removing these parts is crucial to avoid a bitter, unpleasant flavor in your final stock. - 2Add anchovies to the pot
Take the prepared 25g of cleaned dried anchovies and place them into your cooking pot.
Tip: You can use any variety of dried anchovies readily available at the store. - 3Add kombu
Add 10g of kombu (dried kelp) to the pot with the anchovies to introduce savory umami notes to the stock.
Tip: Kombu is essential for the depth of flavor in this traditional Japanese and Korean stock. - 4Add water
Pour 5 cups (1200ml) of fresh water into the pot to cover the anchovies and kelp.
Tip: For stronger-flavored Korean soups like soybean paste or kimchi soup, consider using rice water instead of fresh water. - 5Soak the ingredients
Cover the pot with its lid and let it soak in the refrigerator overnight, or for at least 4 to 6 hours.
Tip: Soaking allows the umami from the anchovies and kelp to diffuse fully into the water. - 6Peel the white radish
Remove the skin from half a white radish to prepare it for the broth. This root vegetable adds a delicate sweetness that balances the savory elements perfectly.
Tip: Choose a firm radish with smooth skin for the best flavor. - 7Cube the peeled radish
Slice the peeled radish into small uniform cubes. Cutting the vegetable into smaller pieces ensures the sweetness infuses efficiently during the short simmering time on the stove.
Tip: Keep the cubes even in size so they cook at the exact same rate. - 8Slice the green onion
Take one green onion and slice it diagonally into small, manageable sections. These pieces will be added to the pot with the other ingredients to build flavor in the stock.
Tip: Slicing diagonally exposes more surface area, allowing the green onion to release more flavor into the broth. - 9Add vegetables to the pot
Add the prepared white radish and sliced green onions into the pot that already contains the soaked dried anchovies and kombu kelp.
Tip: Ensure the heat is ready to be turned on to high to bring the combined ingredients to a boil. - 10Boil and simmer the stock
Bring the pot to a boil over high heat. Once boiling, reduce to low heat, cover with a lid, and simmer for 15 to 20 minutes to extract all the flavors from the anchovies, kombu, and vegetables.
Tip: Keep the heat low after reaching a boil to maintain a gentle simmer and prevent the stock from becoming too cloudy. - 11Filter the stock
After simmering, use a fine cheesecloth layered over a strainer to filter the stock. This process removes the solids and results in a clean, clear yellow anchovy broth ready for use.
Tip: Handle the hot pot carefully while straining, and squeeze the cheesecloth gently to get all the liquid out.
