Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수)

Name: Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수)
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 8 large dried anchovies (2½ inch long), guts and heads removed; ½ ounce dried kelp (about 15 grams); 8 ounces Korean radish or daikon, cut into very thin pieces; 2 green onions including the roots, cut into 3 to 4 times; 3 ounces onion (about ½ cup), sliced thinly; 3 quarts (12 cups) water

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 10

anchovy kelp stock anchovy stock

Anchovy kelp stock (Myeolchi-dasima-yuksu: 멸치다시마육수)

Ingredients

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8 large dried anchovies (2½ inch long), guts and heads removed½ ounce dried kelp (about 15 grams)8 ounces Korean radish or daikon, cut into very thin pieces2 green onions including the roots, cut into 3 to 4 times3 ounces onion (about ½ cup), sliced thinly3 quarts (12 cups) water

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Instructions

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Step 1

Heat a large pot over medium high heat and add the anchovies. Periodically stir with a wooden spoon and cook the anchovies for about 3 to 4 minutes until they smell a little nutty.

Step 2

Remove from the heat. Add the radish, green onion, onion, dried kelp, and water. Cover and cook for 10 minutes.

Step 3

Open and stir it a few times, then close. Lower the heat to medium and cook for another 30 minutes until the radish and onion turn translucent. If the radish is still not translucent after 30 minutes, add more water and cook a little longer.

Step 4

Remove from the heat. Strain the stock over a large bowl. Discard the cooked ingredients except for the kelp. You will get about 9 to 10 cups stock, which you can use right away or freeze for up to 3 months.