Myeolchi Gukmul

Master Anchovy Stock


Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking

By Sohui Kim

Published 2018

  • About

This is my master anchovy stock, the secret sauce I use both as a broth and to add flavor to other dishes in so many ways. It is a little more intense than Japanese stock, which is a close cousin. I usually save the seaweed from this recipe and toss it into the Kong Namul, or soybean sprout banchan, or add it to noodle soups.


  • ΒΌ cup (25 g/about 10) dried anchovies, heads and guts removed
  • ΒΌ medium onion
  • 5 cloves garlic
  • 5 small dried shiitake mushrooms
  • 4-inch (10 cm) piece dashima seaweed (kombu)


    1. In a dry saucepan over medium-high heat, toast the anchovies just until they begin to smell fragrant. (You can skip this step if you want a lightly flavored stock.)
    2. In a pot, combine the anchovies with the remaining ingredients and 5 cups (1.2 L) water.
    3. Bring the water to a low simmer over medium heat and let cook for 30 minutes.
    4. Strain out and discard the solids, reserving the dashima for another use, if desired. Store the stock in an airtight container in the refrigerator for 3 or 4 weeks.