Keyword: anchovy broth, anchovy stock, dashi recipe, korean dashi, korean soup base, korean soup stock
Author: Sue | My Korean Kitchen
10gdried kelp or Japanese kombu (0.4 ounces), I buy pre-cut dried kelp. Each kelp piece is about 6.5cm x 4.5cm (or 2.6 inch x 1.8 inch)
30gdried anchovy(1.1 ounces), It’s about 20 medium sized dried anchovies.
Gently wipe dried kelp with a damp kitchen towel or kitchen paper to remove any debris or dust. (You can skip this step if you're short on time. Also, it is important to remember that the white powdery substance on dried kelp is mannitol - a type of sugar, which contributes to the sweetness and umami taste. So don't scrub too hard!)
Soak the dried kelp in the water (6 cups) in a sauce pan for 1 hour. (You can do this overnight if you can afford the time for an even deeper flavor. Alternatively, if you’re short on time, skip this step.)
Remove the head and the black innards of the anchovy. Put the cleaned anchovy into a spice ball/large tea ball strainer. (If you don’t have this strainer, skip this, but it makes the cleaning process a lot neater.)
Add the anchovy filled spice ball into the sauce pan (from step 2). Alternatively, if you skipped step 2, add the water. Then boil the kelp and the anchovy for 10 mins on medium low heat.
10 mins later, remove the kelp (with some tongs) and boil the anchovy for another 10 mins on low heat.
Remove the anchovy ball and sieve the stock through kitchen muslin cloth to catch any leftover kelp or anchovy particles. Now the soup stock is ready to use. If you are going to use it later cool down and transfer it into an air tight container or a bottle. It should keep well for a few days in the fridge and up to 3 months in the freezer.