Anchovy & Kelp Broth Ingredients (Soup Base)

🔍 What is it? The base for most Korean soup dishes is 'anchovy + kelp' broth. You just need to boil dried anchovies (large anchovies for broth) and a few pieces of kelp in water. 👅 Taste & Aroma It creates a broth that's rich in umami, yet lighter and cleaner than Western chicken stock. 🍳 How to use it The starting point for almost all soup dishes like Doenjang-jjigae, Kalguksu, Tteokguk, etc. For large anchovies, you need to remove the heads and guts (the black part) before boiling to avoid bitterness. Boiling for just 10 minutes and then straining them out is enough. 🛒 Buying & Substitute Tips Look for 'dried anchovies for soup' in the frozen/dried seafood section of Asian markets. If you're short on time, you can get a similar umami flavor with Japanese dashi packets or a little fish sauce.