Korean Anchovy Broth (Myeolchi Yuksu)

🇰🇷 South Korea

Ingredients

10-12 medium to large dried anchovies, heads and guts removed
2 pieces dried dashima (kelp), about 3-inch squares
4 ounces Korean radish, cut into big chunks
1/2 small onion, whole
2-3 garlic cloves
white parts of 2 scallions
dried shiitake mushrooms (optional, for enhanced flavor)
dried shrimp (optional, for enhanced flavor)

Steps

In a pot, combine the dried anchovies and dashima with about 4-6 cups of water.
For a more flavorful broth, also add the Korean radish, onion, garlic, and scallion whites.
For a fully flavored broth, additionally add dried shiitake mushrooms and dried shrimp.
Bring the pot to a boil over medium-high heat.
Remove the dashima after about 5 minutes to prevent bitterness.
Reduce heat and simmer the remaining ingredients for 15-20 minutes.
Strain the broth through a fine mesh sieve, discarding the solids.
Use the broth as a base for soups, stews, or noodle dishes.

Notes

This recipe has three versions of increasing complexity: a basic broth (anchovies and dashima only), an enhanced broth (adding radish, onion, garlic, scallion), and a fully flavored broth (also adding dried shiitake and dried shrimp). Choose the version based on desired depth of flavor.

Source: www.koreanbapsang.com