Anchovy Stock
Anchovy stock is used in a lot of Korean soups such as Fish Cake soup, which I'll make in a later segment. This is a really simple recipe. If you want it to be more basic, omit everything except the anchovies soaking in the water. I recommend making a large batch of this and freezing it down in ice cube trays. Throw the fish stock cubes in a large freezer bags for later use.
Ingredients
- 12 medium dried anchovies
- 2 dashima (edible kelp) 3" squares
- 6 cups water
- 4 oz korean radish large chunks
- 1/2 onion left whole
- 4 garlic cloves
- 2 green onions chopped
- 4 dried shiitake mushrooms
- 12 cups water
Instructions
- Add anchovies and dashima to 6 cups of water. Let soak for 20 minutes.
- In a large stock pot, bring 12 cups of water to a boil with the korean radish, onion, garlic, green onion, and shiitake mushrooms. Simmer for 20 minutes.
- Add the anchovy and dashima water to the pot of stock. Simmer for another 10 minutes.
- Strain. Boom. Now you have anchovy stock.
- Any leftover anchovy stock can be frozen in ice cube trays, then transferred to a freezer bag for later use. 2 cubes = 1/2 cup of stock.
