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Anchovy Broth for Korean Cooking

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Anchovy broth is essential in Korean cooking. Learn the basics of making anchovy broth to enhance flavors of your stews, soups, and other dishes.
Korean anchovy broth in a measuring cup
 

What is Korean anchovy broth

Anchovy broth  (myeolchi yuksu, 멸치육수) is essential in Korean cooking. It’s a traditional base for many soups, stews and other dishes. If you’ve been following this blog, you probably know anchovy broth is used in many of my recipes. For a vegan version, see my Vegetable Broth for Korean Cooking.
 
The resulting broth is light in body, full of savory flavor, and not all that fishy. This is why it’s so versatile!

You can simply use dried anchovies (myeolchi, 멸치) for a quick and simple broth. Dried kelp (dashima, 다시마), aka kombu, is the most popular addition. While these two ingredients together make deliciously savory broth for any dishes that require a broth, it’s very common to add various other ingredients for more complex broth. Here are some of the most common ingredients:

  • Dried anchovies (myeolchi, 멸치)
  • Dried kelp (dashima, 다시마)
  • Korean radish (mu, 무)
  • Onion
  • Garlic
  • Dried shiitake mushrooms (pyogo beoseot, 표고버섯)
  • Dried shrimp (mareun saewu, 마른새우)

To help you master the techniques on this fundamental Korean soup base, here’s everything you need to know about how to make anchovy broth! Unlike meat-based stocks or broth, making anchovy broth takes very little work and time.

Buying dried anchovies 

Dried anchovies (myeolchi, 멸치) come in a wide range of qualities and sizes. The selection, however, is somewhat limited outside Korea. For best results, buy the good quality anchovies. Look for the ones that have clean silvery skins with a bluish tone. Typically, medium to large (about 2 -3 inches long) anchovies are used for stock as they impart more flavor. Dried anchovies keep well in the freezer for months. These anchovies are a staple in my freezer.

Dried anchovies in a bag

Preparing anchovies

Remove the guts by opening the belly and scraping them out, but leave the heads on. The stock tends to get a little bitter with the guts, especially with large size anchovies. You don’t need to remove the guts from small to medium anchovies.

If you are sensitive to a fishy taste, you can precook the anchovies for a few minutes in a heated dry pan before using in stock. This process will get rid of some of the fishy taste.

cleaning dry anchovies

Buying and preparing dashima (kombu)

Dashima (다시마) is edible kelp – large seaweed, which is widely used in a soup base in Korean and other Asian cooking. This is NOT the same seaweed that Koreans use for miyeok guk. Dried dashima comes in slightly thick flat sheets with white powder on the surface.
 
Do not wash this white powder off, or you will lose some of the natural flavor enhancers dashima is known for. Gently wipe dashima with a lightly dampened cloth only to remove any sand or grit. Stored in a cool dry place, it will last for months.

Quick Option – Packets

For your convenience, there are anchovy packets you can buy from a Korean market. Keep the bag in the freezer, and simply drop a packet into a pot of water. These packets usually have some dried anchovies along with a small piece of dried kelp. 

Packets of dried anchovies and dried kelp for a soup base

How to make anchovy broth 

Once you have all the ingredients ready, making the broth is pretty simple. Add water, boil and strain the solids! Here are some helpful tips for making any variation of anchovy broth:

1. Soak dried anchovies and dashima in water for at least 20 minutes if you have time. 

2. Boil, uncovered, so any fishy aroma that develops can escape.

3. Do not boil anchovies and dashima too long. If boiled too long, the stock will lose the delicacy of the flavors or even develop an unpleasant taste. Also, dashima will develop a slimy substance when over boiled, making the stock cloudy.

To illustrate the basic techniques and tips, I have chosen three classic variations here. 

Anchovy Broth I – Very basic

It is very common for Korean home cooks to simply throw a few anchovies in the water to make this simplest form of anchovy stock. It’s a convenient way to add another layer of flavor to a dish. You can use this broth in any recipe that calls for anchovy broth. Try it for:

kongnamul guk
baechu doenjang guk
mu guk
doenjang jjigae
kimchi jjigae

Anchovy Stock II – Enhanced

I probably make this one the most. It’s as easy as the first one, but dashima, a natural flavor enhancer, elevates the anchovy stock to the next level. This will add great flavors to any dish you use it for.  In addition to the list above:

Tteokbokki
jjambbong
gyeranjjim

Anchovy Stock III – Fully flavored

In this version, aromatic vegetables add more depth and complexity to the flavor of the stock. You can of course use this fully flavored in any dishes that require a broth, including all of the ones list above.  I also love this stock for any noodle soup such as janchi guksu. It’s also wonderful for manduguk and tteokguk.

Often I add dried shiitake mushrooms and dried shrimp to this third version. They add strong flavors, and the resulting stock is fairly complex. These optional ingredients can be boiled with the vegetables.

Any leftover anchovy stock can be refrigerated for 3 – 4 days or frozen for later use.

If you tried this recipe, please rate the recipe and let me know how it turned out for you in the comment section below.  Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

Anchovy Broth for Korean Cooking

Anchovy broth is essential in Korean cooking. Learn the basics of making anchovy broth to enhance flavors of your stews and soups.

Anchovy Broth I – Very basic:

  • 10 – 12 medium to large dried anchovies

Anchovy Broth II – Enhanced:

  • 10 – 12 medium to large dried anchovies
  • 2 pieces of dried dashima (about 3-inch squares)

Anchovy Broth III – Fully flavored:

  • 10 – 12 medium to large dried anchovies
  • 2 pieces of dried dashima (about 3-inch squares)
  • 4 ounces Korean radish (cut into big chunks)
  • 1/2 small onion whole
  • 2 – 3 garlic cloves
  • white parts of 2 scallions

Optional ingredients:

  • Dried shiitake mushrooms
  • Dried shrimp

Anchovy Broth I – Very basic:

  1. Prepare the dried anchovies, and soak in 6 – 8 cups of water for at least 20 minutes, if you have time. Then, bring it to a moderate boil, uncovered. Reduce the heat to medium high and boil for 10 minutes. Drain the liquid to remove the anchovies.

Anchovy Broth II – Enhanced:

  1. Prepare the dried anchovies and dashima (about 3-inch squares). Soak them in 6 – 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes, if you have time. Then, bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Strain the liquid to remove anchovies and dashima from the stock.

Anchovy Broth III – Fully flavored:

  1. Prepare the dried anchovies and dashima. Also prepare the aromatic vegetables

  2. Meanwhile, in a pot large enough to hold 12 – 14 cups of water (5 Qt pot), place the anchovies and vegetables with 8 cups of water. Bring it to a boil. Reduce the heat to medium high and boil for 10 minutes. Remove the dashima, and continue boil for another 10 to 15 minutes. Strain the broth, and discard the solids.

  3. If using the optional ingredients, simply add the optional ingredients with the anchovies and vegetables in the beginning and follow the instructions for Anchovy Broth III.

Any leftover anchovy stock can be refrigerated for 3 – 4 days or frozen for later use.

This anchovy broth recipe was originally posted in June 2011. I’ve updated it here with new photos, more information, and minor changes to the recipe.  

The post Anchovy Broth for Korean Cooking appeared first on Korean Bapsang.

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Seolleongtang (Ox Bone Soup)

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This post demystifies seolleongtang so you can make this restaurant favorite at home. A few dollars’ worth of beef bones make lots of rich and nourishing soup.

Boiling hot ox bone soup in an earthen ware

What is Seolleongtang 

Seolleongtang is a milky beef bone soup that’s made by boiling down ox leg bones for several hours until the broth becomes rich and creamy white. This broth is a staple in Korean households, especially during cold winter months. 

Legend has it that this soup was created because King Seonjong of the Joseon Dynasty wanted to feed a large number of people after an ancestral worship ritual involving a sacrificial cow. Let me tell you — the King had the right idea!

You can feed your whole family with a few dollars’ worth of beef bones and still have some leftover to freeze for later use. The broth is also great as a soup base for many other Korean soups such as tteokguk, mandugukdoenjangguk, and miyeokguk.

In this post, I’m going to demystify seolleongtang to convince you to make this restaurant favorite at home. Yes, it takes time, but most of it is stove time. You can do other things around the house while this is boiling away in the kitchen. The result is totally rewarding! 

Which ox bones to use

Beef marrow bones, called sagol (사골) , is most typically used to make this milky bone soup, but other parts such as knuckle bones (dogani, 도가니) and ox feet (ujok, 우족). I usually use a combination of two or three different parts of bones for a rich flavor.

Boiling hot ox bone soup in an earthen ware

How to make seolleongtang

There are no hard and fast rules about how much bones or water you need to use or how long you should boil. A few pounds of bones go a long way, and you can use as much water as your pot can hold.

In making a Western-style beef stock or Vietnamese pho broth, the cooks aim for a clear, brown broth by simmering beef bones for many hours. In contrast, the goal of making Korean ox bone broth is to achieve a milky white broth.

What’s done differently? It’s the heat level! For a clear broth, the bones are gently simmered over low heat. Simmering, by definition, is cooking at the temperature below the boiling point with bubbles gently rising to the top. For a milky broth, you need to maintain a medium boil, not simmer, throughout the cooking time.

Tips for making Korean ox bone soup

Don’t throw the bones away after making the first batch of broth. Use them again to make another batch. The broth will be even milkier the second time around. I usually stop after the third batch.

It’s common to use aromatic vegetables, such as onion, garlic, and the white parts of large scallions. However, only using the bones will give you a stronger beefy flavor. It’s a matter of personal taste. Try both ways, and decide which way you like better.

How to serve seolleongtang

Seasoning is usually done at the table by adding sea salt. You’ll be surprised by how a little bit of salt brings out the complex flavor of the beef. The soup is also naturally nutty with a hint of sweetness. Delicious!

Korean milky bone soup with sliced beef and noodles

If you tried this recipe, please rate the recipe below by either clicking the stars or leaving a comment! Stay in touch by following me on PinterestTwitterFacebook, and Instagram.

Seolleongtang (Ox bone soup)

This post demystifies seolleongtang so you can make this restaurant favorite at home. A few dollars’ worth of beef bones makes lots of rich and nourishing soup.

  • 3 – 4 pounds beef leg (marrow and knucklbones (cut up)
  • 1 – 2 pounds of meat (beef brisket or shank)

For serving:

  • cooked rice
  • cooked somyeon (or glasnoodles
  • thinly sliced meat (boiled in the broth)
  • lots of chopped scallions
  • salt and pepper

Preparation

  1. Soak the bones in cold water to draw out as much blood as possible, about 1 hour (or longer if you have time). Rinse well and drain.
  2. Soak the meat in another bowl to draw out as much blood as possible, about 1 hour. Drain. Keep it in the fridge until ready to use.

Parboiling

  1. Add the bones to a large stockpot (preferably 8 quarts or largewith enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes.
  2. Drain. Rinse the bones, and clean out the pot to remove any brown bits. Return the bones to the pot.

Boiling

  1. Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium.
  2. Cover, and boil until the broth becomes rich and milky, about 5 hours (or longer if you have time). Adjust the heat a little, if necessary, to maintain a medium boil. (On my stove, this is somewhere between medium and medium low.) Add more water to cover the bones, once or twice while boiling. (This photo was taken at the 3-hour point.)
  3. Add the soaked meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-1/2 to 2 hours. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool.

Optional step (highly recommended)

  1. Fill up the pot with fresh water again. Bring to a boil over high heat. Reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, 3 – 5 hours. Reduce the heat a little, as necessary, to maintain a moderate boil. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch. You can repeat this one more time, if desired. Just mix them all at the end to even it out.

Removing fat

  1. You can use a fat separator to remove the fat, or keep it in the fridge (or out on the deck or balcony in the winteuntil the fat solidifies to spoon off the fat.

Serving

  1. To serve, place some rice and, if desired, noodles in a serving bowl, add the meat pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper are served separately so each person can season to taste. Serve piping hot with kimchi.

Freezing leftover

  1. Freeze leftover broth in freezer bags.

This recipe was originally posted in February 2013. It was updated here with new photos and more information. 

The post Seolleongtang (Ox Bone Soup) appeared first on Korean Bapsang.

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Merriam-Webster adds nonbinary pronoun ‘they’ to dictionary

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Merriam-Webster added a new definition of the word “they” to its dictionary, declaring the pronoun may be used to refer to a “single person whose gender identity is nonbinary.” “They” is a liberating pronoun for many nonbinary individuals who identify as genders other than male or female. For many Americans, the use of “they” as […]
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finally
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The Forbidden Cave

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The post The Forbidden Cave appeared first on The Perry Bible Fellowship.

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bibismcbryde
58 days ago
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digging for treasure
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1 public comment
amijangos
58 days ago
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Some how it rings very true :D
Columbus, Indiana
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