Umami Bomb! All-Purpose Anchovy Broth
Umami Bomb! All-Purpose Anchovy Broth
The Magic of Soups! The Ultimate All-Purpose Broth Recipe with Anchovies, Dried Pollock, and Shrimp
Rich and deeply flavorful anchovy broth is the indispensable foundation for any soup dish! Making a generous batch at once and keeping it in the refrigerator makes cooking so much more convenient. ^^ This all-purpose broth will elevate your stews, hot pots, and soups to restaurant-quality depth. Experience the ultimate umami through the golden ratio of anchovies, dried pollock, and dried shrimp, harmonized with fresh vegetables!
Basic Ingredients- 2L Water
- 20-22 Dried Anchovies (for broth)
- 4-5 Dried Pollock (Daegu/Jiri)
- 7-8 Dried Shrimp (Bori Saewoo)
- 4-5 Dried Kelp sheets (approx. 10cm x 10cm)
- 1/5 Daikon Radish (approx. 100g)
- 1 Onion (medium)
- 1 Green Onion (white part mostly)
- 2 Dried Shiitake Mushrooms
Cooking Instructions
Step 1
Prepare all your ingredients. For the anchovies, remove the guts; for dried pollock and shrimp, trimming the fins can help reduce any fishy smell. Gently wipe the kelp with a damp cloth to remove dust – avoid washing with water as it can remove beneficial sticky compounds that add flavor.
Step 2
Heat a dry pan over medium-low heat. Add the dried anchovies, dried pollock, and dried shrimp. Toast them for about 2-3 minutes until fragrant and their moisture has evaporated, being careful not to burn them. This step enhances their savory flavor and removes any fishy aroma.
Step 3
Remove the toasted dried seafood from the pan. Any bits stuck to the bottom of the pan will be strained out later, so don’t worry too much. Using only the toasted seafood results in a clearer broth.
Step 4
In a large pot, add 2L of water. Add the toasted dried seafood, the wiped kelp, the onion cut in half, the daikon radish cut into large pieces, the dried shiitake mushrooms, and the white parts of the green onion. Bring the heat up to high and start boiling.
Step 5
Once the water begins to boil, reduce the heat to medium-low. Skim off any foam or scum that rises to the surface using a spoon; this ensures a clearer, cleaner broth. Let it simmer gently for about 30 minutes, allowing the flavors of the vegetables and dried ingredients to meld. Continue simmering until the vegetables are tender.
Step 6
After simmering, turn off the heat. Strain the broth through a fine-mesh sieve or cheesecloth to remove all solids and impurities. Once completely cooled, store the broth in clean glass jars or zip-top bags in the refrigerator. It’s best used within 3-4 days. For longer storage, you can portion it and freeze it.
