Anchovy-dashima stock is commonly used in Korean cooking. It’s not just for soups. I use it in place of water in many recipes. It is considered healthier than meat stocks and more delicate in taste.
Dried anchovies and dashima – Korean word for dried Kelp – can be purchased at any Korean grocer. You can discard the heads and the innards of the dried anchovies, but I find that the taste isn’t really affected when I leave them intact. So I just leave them intact; less work the better. Convenient, pre-packaged dashima and dried anchovy packets are also available. The stock can be prepared in advance and stored in the refrigerator for a few days. If you want to store it for a longer period of time, freeze it. You can freeze it in ice cube trays for easy storage and access.
2″x3″ strip dashima or kombu
10 large dried anchovies
2-3 garlic cloves
8 cups water
- Add kombu, onion, garlic cloves, and water to a pot. Bring to boil on high heat.
- When it starts boiling, add dried anchovies to the pot. Lower the heat to low (not simmer). Leave the pot UNCOVERED AFTER the dried anchovies are added. Your broth will smell fishy if the lid is closed. Boil for another 10-15 minutes. Discard onion, garlic cloves, and anchovies using a slotted spoon. The end product will have a slight yellow tinge. Set aside the stock.