Home » Ingredients » Anchovy Powder (Myeolchi Garu)

Anchovy Powder (Myeolchi Garu)

When you make some kinds of soup, it is tastier to use meat or vegetible stock instead of just water.

To make this stock, Koreans often use anchovy (멸치) or kelp (다시마). However anchovy is quite expensive and it can be a bit hassle to use (trimming the head, tail and organ etc), so I sometimes use powdered anchovy instead.

This is a picture of the anchovy powder (멸치가루) I use. It is 100% pure anchovy. The price is about 2800 won (US $2.95)

Ingredient descriptions: Anchovy powder | MyKoreanKitchen.com


Filed under: Ingredients
Tagged with: anchovy, dashi, stock

Written by: Sue

Last Updated:

Photo of author
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

I will only send you emails related to My Korean Kitchen. Unsubscribe at any time.

Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.

Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment

16 thoughts on “Anchovy Powder (Myeolchi Garu)”

  1. Hi. When I use the powder there is a lot of residue in the soup. Even when I strain it.. is this ok?
    Thank you for your advice

    Reply
    • Hi Zen, I haven’t used this powder for so long, so I can’t remember. But you don’t refrigerate it before opening. After opening might be different. (Check the label! Hopefully, it’s in English.) As with everything, it comes with the “best before” date. 🙂

      Reply
    • Hi Steve, I don’t sell anchovy powder. Is it to make Korean soup stock? I just looked up on Amazon and they do have it – http://amzn.to/1Kp9RCM – Though this one is 1 kg! That’s a lot. It will take a few years to go through unless you make soup every day. 🙂 Alternatively, you can use this one. http://amzn.to/1jUB5Mp This is not powdered. Though I do use tea bag anchovy soup base at home a lot. FYI I haven’t tried these two brands I linked here.

      Reply
    • We can get the anchovies powder from shop in Penang, Malaysia for quite reasonable price. It cost only USD2 for a bottle of pure anchovies powder with 120g net weight. I went to the shop last week and they even offer me to be their distributor in Korea if possible. If any one of you interested to become the distributor in Korea or any country, you can contact the shop owner at +60125413988.

      Reply

Leave a Comment

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers!

Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free!

Connect

NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!