Myulchi Gukmul (Anchovy Stock)
In many Korean recipes, you start with an anchovy stock ... in some cases I provide a shortcut for the stock (using just anchovy or anchovy powder and kelp), but if you want to create a really flavorful stock, use the recipe below. You can get various sizes of anchovy at the Korean grocery; I also recommend creating anchovy powder which helps when you need to make soup broth quickly.
You can store it and use it for many dishes, like Korean jjigae (casserole), or guk (soup) dishes. A couple of examples of dishes which can use this stock are kongnamul guk (soy bean soup), sengsun jjigae (fish casserole), doenjang jjigae (soy bean paste casserole), and most any soupy recipes will taste better when added this soup stock.
- 10-20 dried anchovy – depending on size (myulchi 멸치)
- ½ tsp whole black pepper
- ½ white radish
- 2-3 dried kelp pieces, 3-4" big (dashima 다시마)
- 7-8 pieces peeled garlic
- 2-3 thin ginger slices
- 2 shiitake mushrooms (pyogo buhsut 표고버섯)
- 1 gallon of water
- Remove the guts out of dried anchovy, leaving the heads.
- Cut the white radish, garlic and mushrooms into thin slices.
- Add all the ingredients into a pot with 1 gallon of water; bring to a boil and cook on medium heat for 30-40 minutes.
- Drain and only keep the stock. Let cool and use or store. It can be stored for 1 week in the refrigerator, or it can be frozen in a couple of smaller containers or zip lock bags.
Serving Size: 10
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Preparation Time: 30 minutes