Korean Anchovy Stock Recipe

This fish-based broth is the traditional base for Korean soups and stews. Although meat broth has become more popular in recent years, this anchovy soup stock is still a staple in Korean cooking. It doesn't have a strong fish odor, but adds a deep and savory element when used in cooking Korean soups and stews.

• 1 cup dried anchovies
• 1 small sheet of kelp (dashima on a Korean label or kombu on a Japanese one)
• 10 cups water

1. Soak kelp and anchovies in cold water for 2 hours.
   
   
2. Bring to a boil over high heat.
   
   
3. Boil vigorously for 2 minutes and then turn off heat.
   
   
4. Discard anchovies and kelp.
   
   
5. Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

(Serves 8)

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