how to make dried anchovy broth, 멸치국물

Here's how to make 'Dried Anchovy Stock' - used for almost every kind of Korean soup.

*Anchovies are must
*If you want, you can add Dashima (Kombu, dried sea tangle), Leek, White radish, Onion, Garlic cloves, Dried shiitake mushrooms, Dried shrimps - (for the great flavor!)

I usually use Anchovies & Dashima

멸치 Dried anchovies. I keep them in the fridge.

다시마 Dashima - Dried sea tangle. I keep them in cool & dark area. (or in the fridge)

For the anchovies, you are supposed to remove heads & guts.

But I'm lazy... so I just use them.. if you don't remove, taste gets a little bitter?

btw, if you want stronger taste, just add more anchovies.

For the sea tangles, just rinse quickly only once.

(or wipe with damp paper towel, like you would with mushrooms)

Okay now, just put them in to the purified water and boil.(uncovered)

when it's boiling, reduce the heat. and boil more about 15 min.

* after 15 min, I usually just leave them in the water as long as I can.

When you think it's done, just take them out. and it's ready to go!

You can make many kinds of Korean soups with this broth such as;

doenjang jjigae, doenjang gook, kimchi jjigae, kongnamul guk, mu guk,

mandu guk, tteok guk, janchi guksu