Anchovy Stock (myeolchi yuksu, 멸치육수)

A savory, umami-rich anchovy stock that forms the perfect base for soups, stews, and sauces—adding depth and flavor to any dish.

Ingredients

• 1 cup dried anchovies (about 100g), heads and guts removed
• 1 piece dried kelp, 8″x8″
• 12 cups water
• 1 large white onion, halved or quartered
• Optional add-ins for deeper flavor:
  • 2–3 dried shiitake mushrooms
  • 2–3 slices Korean radish (mu)
  • 2–3 green onion stems (white parts)

Instructions

1. Prep anchovies — Remove heads and guts to prevent bitterness.
2. Dry roast — In a large pot, lightly toast anchovies over medium heat for 1–2 minutes until fragrant.
3. Add water & kelp — Pour in 12 cups of water, add the kelp, onion, and any optional flavor boosters.
4. Simmer — Bring to a gentle boil, then lower heat and simmer for 15 minutes.
5. Remove kelp — Take out the kelp after 10–15 minutes to avoid sliminess.
6. Finish — Simmer another 5 minutes, then strain out anchovies, onion, and other solids.
7. Use or store — Use immediately, refrigerate up to 3 days, or freeze in portions for up to 3 months.

Simple to make and packed with umami, this anchovy stock elevates everyday meals into something truly flavorful