Anchovy Kelp Broth

Anchovy Kelp Broth

A savory Korean-style stock built from dried anchovies and kelp, ready in under 30 minutes.

Total 25 min Makes 16 oz Calories 25/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Fish

This clear, mineral-rich broth forms the backbone of countless Korean soups and stews, from doenjang jjigae to tteokguk. Dried anchovies and dasima (dried kelp) simmer briefly to release deep umami without turning bitter or cloudy. Keep a batch on hand for quick weeknight soups.

Ingredients

  • 4 cups water
  • 1 oz dried anchovies (large, heads and guts removed)
  • 1 piece dried kelp (dasima), about 4 inches square
  • 2 scallions, white parts only, trimmed
  • 2 cloves garlic, smashed
  • 1/4 teaspoon whole black peppercorns
  • 1/2 teaspoon fine sea salt, or to taste

Method

  1. In a 6-quart saucepan, heat a dry pan over medium heat and toast the dried anchovies for 1 to 2 minutes, stirring, until fragrant.

  2. Add the water, dried kelp, scallion whites, smashed garlic, and peppercorns to the pan.

  3. Bring the mixture to a boil over medium-high heat, then remove the kelp immediately to prevent bitterness and sliminess.

  4. Reduce heat to medium-low and simmer uncovered for 15 minutes to extract flavor from the anchovies.

  5. Strain the broth through a fine-mesh sieve into a bowl or jar, discarding the solids.

  6. Season the strained broth with salt to taste. Use immediately or cool to room temperature before refrigerating in a sealed jar for up to 5 days.

Rate this recipe

★ 3.4 (1)

Anchovy Kelp Broth

This clear, mineral-rich broth forms the backbone of countless Korean soups and stews, from doenjang jjigae to tteokguk. Dried anchovies and dasima (dried kelp) simmer briefly to release deep umami without turning bitter or cloudy. Keep a batch on hand for quick weeknight soups.

25 min 16 oz 25 cal

Ingredients

  • 4 cups water
  • 1 oz dried anchovies (large, heads and guts removed)
  • 1 piece dried kelp (dasima), about 4 inches square
  • 2 scallions, white parts only, trimmed
  • 2 cloves garlic, smashed
  • 1/4 teaspoon whole black peppercorns
  • 1/2 teaspoon fine sea salt, or to taste

Method

  1. 1

    In a 6-quart saucepan, heat a dry pan over medium heat and toast the dried anchovies for 1 to 2 minutes, stirring, until fragrant.

  2. 2

    Add the water, dried kelp, scallion whites, smashed garlic, and peppercorns to the pan.

  3. 3

    Bring the mixture to a boil over medium-high heat, then remove the kelp immediately to prevent bitterness and sliminess.

  4. 4

    Reduce heat to medium-low and simmer uncovered for 15 minutes to extract flavor from the anchovies.

  5. 5

    Strain the broth through a fine-mesh sieve into a bowl or jar, discarding the solids.

  6. 6

    Season the strained broth with salt to taste. Use immediately or cool to room temperature before refrigerating in a sealed jar for up to 5 days.