Anchovy Broth (From simple to full flavored)

Method8 steps

1. 1

   Step 1: Choose just one broth: cold (step 1), hot anchovy-only (step 2), kelp and radish (steps 3–4), or full vegetable broth (steps 5–8). Do not combine their water (5 cups) quantities. Cold route: soak 20 g large dried soup anchovies in 5 cups cold water in the refrigerator overnight, then strain out the anchovies. The broth is ready for use in another recipe; skip the other broth routes.

   Uses 5 cups water · 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each)

2. 2

   Step 2: Hot anchovy-only route: combine 20 g soup anchovies and 6 cups water in a pot. Bring to a simmer and cook uncovered for 20–25 minutes, then remove and discard the anchovies. Alternatively, presoak the anchovies in this water in the refrigerator, then simmer for 10 minutes. This completes this route; skip the remaining routes.

   Uses 6 cups water · 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each)

3. 3

   Step 3: Kelp-and-radish route: wipe any sand or dust from the 3-by-2-inch dried kelp (1 piece) piece with a lightly damp cloth. Do not rinse away its white surface coating.

   Uses 1 piece dried kelp (dasima or kombu), 3 by 2 inches

4. 4

   Step 4: Combine 20 g soup anchovies, the separate 6 cups water for this route, 4 ounces Korean radish and the prepared kelp in a pot. Simmer uncovered for 10 minutes. Remove the kelp, then simmer another 10–15 minutes. Remove the anchovies; keep or remove the cooked radish as desired. This completes this route; skip steps 5–8.

   Kelp-and-radish broth total simmer · 25 minUses 6 cups water · 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each) · 4 oz Korean radish · Wiped kelp

5. 5

   Step 5: Full vegetable route: clean the four dried shiitake mushrooms, small onion (1 small) and green onion (1), including any roots you will use. Peel the onion, or retain a thoroughly cleaned peel as in the source. Wipe the separate dried kelp (1 piece) piece without rinsing off its white coating.

   Uses 1 small onion · 1 green onion · 4 dried shiitake mushrooms · 1 piece dried kelp (dasima or kombu), 3 by 2 inches

6. 6

   Step 6: Combine the 7 cups water for this route with 20 g soup anchovies, prepared onion, green onion, four shiitake mushrooms, the separate 4 ounces radish and dried kelp. Add the 13 dried red shrimp if using. Optionally place the solids in a food-safe cheesecloth or cotton soup bag before adding them to the pot.

   Uses 7 cups water · 20 g dried anchovies for soup (Gukmulyong Myeolchi, about 16-18, 7-8cm each) · 4 oz Korean Radish (1 x 3 inch disc, peeled - Daikon is ok) · Prepared onion, green onion, shiitake and kelp · 13 dried red shrimp, optional

7. 7

   Step 7: Bring the full vegetable broth to a simmer and cook uncovered for 25–30 minutes total. Remove the kelp after about 10–15 minutes to avoid a sticky broth, then continue simmering for the remainder of the time. Strain the broth at the end.

   Simmer Full Broth · 30 minUses Full vegetable stock pot

8. 8

   Step 8: If you used a food-safe soup bag, lift it out instead of straining loose solids. The full vegetable broth is now ready for use in another recipe.

   Uses Simmered full vegetable broth