How to Make Anchovy Stock for Korean Soups and Noodles

🍲 How to Make Korean Anchovy Stock (Myulchi Yuksu)

Anchovy stock is a basic Korean broth used for soups, stews, and noodle dishes. When made properly, it tastes clean, light, and savory without any fishy smell.

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🧾 Ingredients (Basic)

• 8–10 dried anchovies (for soup stock)
• 1 liter water
• 1 piece dried kelp (5×5 cm, optional)

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🔪 Preparation

1. Remove the heads and guts from the anchovies to prevent bitterness and fishy odor.
2. Gently wipe off excess powder with a paper towel.

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🍳 Instructions

1. Add water and anchovies to a pot and bring to a boil over medium heat.
2. Once boiling, reduce to low heat and simmer for 8–10 minutes.
3. If using kelp, add it during the last 3–5 minutes only, then remove.
4. Strain the broth and it’s ready to use.

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💡 Tips for Better Flavor

• Lightly toast the anchovies in a dry pan for 1–2 minutes before boiling for extra nuttiness.
• Do not boil kelp too long — it can turn bitter.
• Avoid high heat for too long to keep the broth clear and clean.

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🍜 Common Uses

• Korean noodle soups (e.g., Guksu, Janchi Guksu)
• Soybean paste soup (Doenjang Guk)
• Kimchi stew (Kimchi Jjigae)
• Soft tofu stew (Sundubu Jjigae)