My anchovy broth tastes bitter and fishy.

To prevent bitterness, remove the anchovy heads and black innards by hand before boiling. Also, to completely remove the fishy smell, stir-fry the anchovies in a dry pan without oil for about 1 minute to remove moisture before adding them to water.

← Ingredients

Ingredients

Anchovy Broth

This is the most basic all-purpose stock (Stock) in Korean cuisine, made by simmering large dried anchovies for soup and kelp in water. It holds the same status as chicken stock in Western cuisine.

Flavor

It features a clean, refreshing, deep, and savory umami flavor without any fishy smell. It plays the role of perfectly balancing the aftertaste of soup dishes.

Brands

Chungjungone, CJ Dasida (frequently available as finished products in the form of kelp-anchovy broth packs or coin broth tablets).

Where to buy

If making it yourself, purchase 'Large Dried Anchovies' from the dried seafood section of a grocery store. Recently, convenient 'Broth Tablets' that dissolve in hot water are also easily found at Asian markets.

🛒 Amazon

This site earns commissions from Amazon on purchases made through links on this page.

Substitutes

You can substitute it with Japanese Hondashi powder or a very diluted Chicken Stock. Adding a spoonful of fish sauce can also replicate the anchovy scent.

Storage

Freshly brewed broth can be stored in an airtight container in the refrigerator for 2-3 days, or in the freezer for about 1 month. It is convenient to freeze it in an ice cube tray for easy use whenever you cook.

Used in

Tteokbokki sauce base, Kimchi-jjigae/Doenjang-jjigae base, Janchi-guksu.

FAQ

Q. My anchovy broth tastes bitter and fishy.
A. To prevent bitterness, remove the anchovy heads and black innards by hand before boiling. Also, to completely remove the fishy smell, stir-fry the anchovies in a dry pan without oil for about 1 minute to remove moisture before adding them to water.