Simple Anchovy Broth: A Recipe for Cozy Comfort
Feb 20, 2024
Korean anchovy broth, known as "myeolchi yuksu," is a savory and aromatic soup base made from dried anchovies, water, and sometimes kombu (dried kelp). It has a clean and refreshing taste with a subtle umami flavor from the anchovies, and it's often described as light yet flavorful. This versatile broth serves as the foundation for various Korean dishes such as soups, stews, and sauces, including the beloved myeolchi guksu (anchovy noodle soup) and doenjang jjigae (soybean paste stew). Its popularity in Korea stems from its ability to enhance the natural flavors of other ingredients while imparting a depth of umami richness to dishes. Anyone looking to explore authentic Korean cuisine should try making and using anchovy broth for its ability to elevate dishes with its unique and satisfying taste profile.
Ingredients:
- Dried Anchovies: 30g
- Water: 6 cups
How to Make:
- First, prepare the dried anchovies. If the anchovies are too large, chop them into smaller pieces for easier consumption.
- Pour water into a pot and add the dried anchovies.
- As the water begins to boil, the aroma of the dried anchovies will start to emerge; at this point, reduce the heat to low and let it simmer for a little longer.
- Simmer for about 20 minutes until the flavor and aroma of the anchovies are fully infused into the broth.
- Once the broth has become flavorful, strain out the dried anchovies, and your anchovy broth is ready to use.
Pro Tip:
Instead of dealing with anchovies and lengthy cooking times, consider using a broth tablet instead. Utilizing a broth tablet is foolproof and incredibly convenient, making it effortless to impress your guests! Discover our range of healthy yet flavor-packed broth tablets today!