How to Make Korean Style Dashi

4.91 from 10 votes

A simple, savory Korean soup base made with dried kelp and anchovies. Perfect for enhancing soups, stews, and dishes like tteokbokki.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: Korean

Keyword: anchovy broth, anchovy stock, dashi recipe, korean dashi, korean soup base, korean soup stock

Servings:

Calories: 10kcal

6 cups water
10 g dried kelp or Japanese kombu (0.4 ounces), I use pre-cut dried kelp for convenience, with each piece measuring approximately 6.5 cm (2.6 inches) by 4.5 cm (1.8 inches).
30 g dried anchovy (1.1 ounces), It’s approximately 20 medium-sized dried anchovies.

Gently wipe the dried kelp with a damp kitchen towel or paper to remove any dust or debris. If you’re short on time, you can skip this step. However, keep in mind that the white powdery coating on dried kelp is mannitol—a natural sugar alcohol that enhances its sweetness and umami flavor. So, be careful not to scrub too hard and remove this beneficial layer!
Soak the dried kelp in 6 cups of water in a saucepan for 1 hour. (For an even deeper flavor, you can soak it overnight if time allows. Alternatively, if you’re short on time, you can skip this step.)
Remove the heads and black innards from the anchovies. Place the cleaned anchovies into a spice ball or large tea strainer. (Using a strainer isn’t essential, but it helps make the cooking and cleanup process much tidier.)
Add the anchovy-filled spice ball to the saucepan (from step 2). If you skipped step 2, add the water to a saucepan along with the spice ball. Then, boil them on medium-low heat for 10 minutes.
After 10 minutes, remove the kelp using tongs and continue boiling the anchovies on low heat for another 10 minutes.
Remove the anchovy ball and strain the stock through a kitchen muslin cloth to catch any leftover kelp or anchovy particles. The soup stock is now ready to use. If you plan to use it later, let it cool and transfer it to an airtight container or bottle. It will keep well for a few days in the fridge and up to 3 months in the freezer.