Serving 150921a
Click to Enlarge

Anchovy Stock with Vegetables
Korea
  -   Myulchi Yuksoo
Makes
Effort:
Sched:
DoAhead:  
10 cups  
*
50 min  
Yes
This is a vegetable enhanced version of a Korean kitchen essential, used as a base for many soups, stews and other recipes. It is little more trouble to make than the basic Anchovy Stock which is very easy to make. Some other ingredients are sometimes included (see Note-3).



12
18
-----
4
2
2
2
-----
4
8

in2
----
oz
oz
cl

----
c
c
Anchovies, dry (1)  
Kelp (2)
-- Vegetables
Daikon Radish
Onion
Garlic
Scallions
-----------
Water
Water
Make   -   (50 min - 15 min work)
  1. With the point of a small knife, split the bellies of the ANCHOVIES and scrape out the guts (black lumps and powder) which can make the stock taste sour. Some people remove the heads, but others say leaving the heads on makes a better stock. I leave them on.
  2. Some people dry pan roast the anchovies over moderate heat, tumbling for about a minute. This is said to reduce "fishy taste".
  3. Cut DAIKON into medium chunks. Cut ONION into large chunks. Crush GARLIC very lightly. Cut off white parts of SCALLIONS, discarding the green parts. Mix all.
  4. Place Anchovies and Kelp in a pot with 4 cups Cold Water. Let soak for at least 20 minutes.
  5. Meanwhile:   Place the Vegetable mix in a 5 quart pot with 8 cups Water. Bring pot to a boil and simmer slowly for 20 minutes.
  6. Pour Anchovies and Kelp into the pot with the vegetables, along with their Soaking Liquid. Bring to a boil and simmer, uncovered, for another 10 minutes - not longer or the flavor will start to degrade.
  7. Strain the Stock, discarding the solids (I eat the kelp).
  8. This stock can be kept refrigerated for 3 to 4 days, but for longer storage see the "Storage Problem" section of our Soup Stock / Broth page.
NOTES:
  1. Anchovies, Dried:   These should be the largest size of dried anchovies, 2 to 4 inches long. They are available in any Korean market. For details see our Dried Anchovies page.
  2. Kelp:   [Dashima (Korea); Konbu, Kombu (Japan)]   18 Square inches is two 3 inch square pieces. For details see our Konbu / Kelp page.
  3. Options:   Sometimes a couple of dried Shiitake mushrooms and/or a few Dried Shrimp are added with the vegetables for more intense flavors.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kof_ancho2 150921 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.