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Anchovy Broth

This is the most basic all-purpose stock in Korean cuisine, made by simmering large dried anchovies for broth and kelp (dashima) in water. It holds a status similar to chicken stock in Western cuisine.

Flavor

It is characterized by 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 (commonly available as ready-made products in the form of kelp-anchovy stock packets or coin-type 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.

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Substitutes

You can substitute it with Japanese Hondashi powder or a very diluted Chicken Stock. Adding a spoonful of fish sauce can also provide a similar anchovy aroma.

Storage

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

Used in

Tteokbokki sauce base, Kimchi-jjigae/Doenjang-jjigae base, Janchi-guksu (banquet noodles).

FAQ

Q. My anchovy broth tastes bitter and fishy.
A. To prevent bitterness, you must remove the anchovy heads and black entrails (guts) by hand before boiling. Additionally, stir-frying the anchovies in a dry pan without oil for about 1 minute before adding them to the water will completely eliminate the fishy smell.