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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.
Ingredients
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1 cup dried anchovies
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1 small sheet kelp
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10 cups water
Steps to Make It
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Gather the ingredients.
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Soak kelp and anchovies in cold water for 2 hours.
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Bring to a boil over high heat.
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Boil vigorously for 2 minutes and then turn off heat.
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Discard anchovies and kelp.
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Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.
Nutrition Facts (per serving) | |
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12 | Calories |
1g | Fat |
0g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 12 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 5mg | 2% |
Sodium 220mg | 10% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 2g | |
Vitamin C 0mg | 0% |
Calcium 23mg | 2% |
Iron 0mg | 2% |
Potassium 31mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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