Instant Pot Anchovy Stock

instant pot anchovy stock broth

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.

You’ll need:

  • 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:

    1. 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.
    2. Use as the base for kimchi chigae.
    3. Use in gyeran jjim (steamed egg).
    4. Add your favorite fishcakes, simmer for 10 more minutes, and you’ve just made oden gook (fishcake soup), which goes perfect with kimbap.
    5. Add soybean paste (dwenjang), some diced tofu, potatoes and zucchini, and you have dwenjang chigae! Add a little gochujang (chili paste) at the end.
    6. Add some boiled/drained somen noodles, with shredded zucchini/carrot and egg, and you have janchi gooksu. 
    7. Basically, use as the base of any and every Korean soup/stew!

Click here to buy an Instant Pot

Related posts:

3 Replies to “Instant Pot Anchovy Stock”

  1. John Jackson says: Reply

    Does the cooking time change if I double this recipe?

    1. No, the cooking time does not change – hope that helps!

  2. So excited to find your blog!

Leave a Reply