This anchovy stock is the foundation of a lot of Korean cooking. There are only three components to this stock: dried anchovies, kombu (dried kelp), and water. I always add about 1/4 of an onion and a few garlic cloves for some added flavor. A little bit of Shiitake mushrooms work well, too. You’ll find all of these at a Korean grocery store.
A lot of recipes I’ve come across use double or triple the number of anchovies I use! They also say to get rid of the head and the innards, but ew, I’m not doing that. I also don’t taste the difference between the broths when you do that, so I think you can just leave the poor, dead fish alone.
There are a lot of different ratios for this, but I like it on the lighter side. Most important thing to know is this is a very flexible recipe, and you CAN’T mess it up. If it’s too light for your liking, you can always add a few more anchovies or kelp and simmer for longer, or dilute with water if it’s too strong.
- 4 cups of water
- 4-5 dried anchovies (the large ones)
- 2-3 square-ish pieces of kombu, about 2-3″ each side
- garlic cloves, shiitake mushrooms, onion, optional
Place all ingredients in Instant Pot, close/lock lid, set valve to “Sealing” and set to “Soup” for 5 minutes.
Quick release, strain the ingredients and use the broth for your next soup! You can also eat the anchovies and kelp, if you want.
Ways to use this stock:
- Set the pot to saute, and when boiling, add sliced Korean rice cakes to Instant Pot for 3 minutes, add 2 beaten eggs, roasted seaweed (kim), and garnish with green onions.
- Use as the base for kimchi chigae.
- Use in gyeran jjim (steamed egg).
- Add your favorite fishcakes, simmer for 10 more minutes, and you’ve just made oden gook (fishcake soup), which goes perfect with kimbap.
- Add soybean paste (dwenjang), some diced tofu, potatoes and zucchini, and you have dwenjang chigae! Add a little gochujang (chili paste) at the end.
- Add some boiled/drained somen noodles, with shredded zucchini/carrot and egg, and you have janchi gooksu.
- Basically, use as the base of any and every Korean soup/stew!