Korean Anchovy Stock recipe 멸치 육수

Base of Korean cuisine – how to make anchovy stock

Hi, I am Eugenie. For this video, I am making Korean anchovy stock, which is the base of Korean cooking.


 

Korean Anchovy Stock recipe 멸치 육수

Ingredients

    • 2 cups drinking water
    • 1/4 cup dried anchovies (10g)
    • 1 dried kelp (1×1 inch)

Directions

Pour water in a pan and add in anchovies and kelp. Over medium high heat, bring to a boil. Then remove the kelp because if kelp is in the water for a long time it will taste bitter. And simmer for 15 minutes. Using a ladle, remove the foam formed on the surface. The cooking term for this is écumer.

Strain the cooking liquid through a fine-mesh sieve and reserve the stock.

 

This is a Korean anchovy stock, which is used in Korean cooking frequently.

Tomorrow I am making Tteokbokki 떡볶이 with this Anchovy stock.

 

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Comments

  1. Hey Eugenie, Long time no see! Thanks for the anchovie stock recipe. I stopped for a while, making Korean dishes, because I was over-eating the deserts you’ve shared. Now it’s time to lose some weight and start eating responsibly again-haha.
    I continue to love your channel and videos. You’re my favorite personality…including the American cooking shows, ha!

    Have a great day and thanks again.
    greg

    • Hi Greg,

      Good to hear from you! I will make Korean food occasionally but it’s great to see a fan of Korean food 🙂 Wish you and your family peace and health. Thank you as always!

      Cheers,
      Eugenie