The anchovy and kelp broth is the most commonly use soup base in most Korean soups and stews. Although chicken and beef broths have become more popular in modern Korean cooking, this kind of broth remains the staple in Korean cooking. It does not have a strong fish odor and adds a deep and savory element of flavor to the soups and stews.
- 10 pieces anchovies
- 2 pieces kelp, (desired size: 5×5 cm)
- 5 cups water
To make the broth:
STEP 1: Heat the pan and toast the dried anchovies without oil on low heat for a minute, especially when the anchovies are not dried well. Toasting the anchovies will help remove the fishy smell. When the anchoevies are well-toasted, remove the intestines.
STEP 2: Pour five cups of water in a pot. Add the toasted anchovies and kelp. Put the lid on and bring it to a boil. When it boils, lower the heat and let it simmer for another 15 minutes without the lid. Removing the lid aims to let any fishy aroma that might have developed escape.
STEP 3: Strain the broth. Throw the used kelps and anchovies. Keep the broth and you can now use it in any Korean soups or stews.
NOTE: You can keep the remaining broth for two to three days in a refrigerator if you prepare more than what you need.