Anchovy Stock (myeolchi yuksu, 멸치육수)

A savory, umami-rich anchovy stock that forms the perfect base for soups, stews, and sauces—adding depth and flavor to any dish.

Ingredients

• 1 cup dried anchovies (about 100g), heads and guts removed

• 1 piece dried kelp, 8″x8″

• 12 cups water

• 1 large white onion, halved or quartered

• Optional add-ins for deeper flavor:

2–3 dried shiitake mushrooms

• 2–3 slices Korean radish (mu)

• 2–3 green onion stems (white parts)

Instructions

1. Prep anchovies — Remove heads and guts to prevent bitterness.

2. Dry roast — In a large pot, lightly toast anchovies over medium heat for 1–2 minutes until fragrant.

3. Add water & kelp — Pour in 12 cups of water, add the kelp, onion, and any optional flavor boosters.

4. Simmer — Bring to a gentle boil, then lower heat and simmer for 15 minutes.

5. Remove kelp — Take out the kelp after 10–15 minutes to avoid sliminess.

6. Finish — Simmer another 5 minutes, then strain out anchovies, onion, and other solids.

7. Use or store — Use immediately, refrigerate up to 3 days, or freeze in portions for up to 3 months.

Simple to make and packed with umami, this anchovy stock elevates everyday meals into something truly flavorful

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