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(How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) What is Dashi? Dashi is Japanese soup stock, which is used as a base stock in a Japanese soup dish. It is also used in some side dishes and in noodle dishes etc. Dashi is like a backbone of Japanese cuisine. So why am I talking about Japanese food \u2013 dashi here? Well, there is dashi in Korean cooking as well. In Korea, we call this yuksu (\uc721\uc218), however, dashi (\ub2e4\uc2dc) is also a commonly used terminology as well. Korean Soup Stock Among others, dried kelp and dried anchovy stock (Dashima Myeolchi Yuksu, \ub2e4\uc2dc\ub9c8 \uba78\uce58 \uc721\uc218) is the most commonly used soup stock in Korean cooking. For even more complex flavor, some Koreans add dried shiitake mushroom, the white part of green onion (close to the root) and/or (https://mykoreankitchen.com/how-to-pick-a-fresh-and-delicious-white-radish/) Korean radish (daikon radish) on top of this. As you can see from the picture above, dried kelp and dried anchovy stock is thin water based stock. It has a subtle but savory note. You can use this stock in various Korean soups (e.g. (https://mykoreankitchen.com/korean-fish-cake-soup/) Korean fish cake soup and (https://mykoreankitchen.com/korean-soybean-paste-soup-doenjang-guk/) Korean miso (doenjang) soup ) and in (https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/) tteokbokki etc. With well made dashi / soup stock, you don\u2019t need to use as much seasoning in your main dish. \u00a0If you are not familiar with the base ingredients \u2013 dried kelp and dried anchovy, making this stock could be intimidating. But it\u2019s very simple to make, so I hope you give this a try! Watch How to Make Korean Soup Stock (Short Cut Version) Ingredients for Korean Soup Stock (Dashi Stock) 6 cups water 10g (0.4 ounces) (http://amzn.to/1SaEcKs) dried kelp (or Japanese kombu) \u2013 I buy pre-cut dried kelp. Each kelp piece is about 6.5cm (2.6 inch) x 4.5cm (1.8 inch) 30g (1.1 ounces) (http://amzn.to/1SF4jIU) dried anchovy , It\u2019s about 20 medium sized dried anchovies. * 1 cup = 250 ml ** Above recipe results in about 4 and 1/2 cups of stock How to Make Korean Dashi Stock 1. Gently wipe dried kelp with a damp kitchen towel or kitchen paper to remove any debris or dust. (You can skip this step if you\u2019re short on time. Also, it is important to remember that the white powdery substance on dried kelp is mannitol \u2013 a type of sugar alcohol, which contributes to the sweetness and umami taste. So don\u2019t scrub too hard!) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) 2. Soak the dried kelp in the water (6 cups) in a sauce pan for 1 hour. (You can do this overnight if you can afford the time for an even deeper flavor. Alternatively, if you\u2019re short on time, skip this step.) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) 3. Remove the head and the black innards of the anchovy. Put the cleaned anchovy into a spice ball / large tea ball strainer. (If you don\u2019t have this strainer, skip this, but it makes the cleaning process a lot neater.) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) 4. Add the anchovy filled spice ball into the sauce pan (from step 2). Alternatively, if you skipped step 2, add the water. Then boil the kelp and the anchovy\u00a0for 10 mins on medium low heat. (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) 5. 10 mins later, remove the kelp (with some tongs) and boil the anchovy for another 10 mins on low heat. (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) 6. Remove the anchovy ball and sieve the stock through kitchen muslin cloth to catch any leftover kelp or anchovy particles. Now the soup stock is ready to use. If you are going to use it later, cool down and transfer it into an air tight container or a bottle. It should keep well for a few days in the fridge and up to 3 months in the freezer. (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) Note If you think your anchovy smells overly fishy, you can stir fry it in a pan (without any oil) for a few minutes or microwave it (under 1 minute \u2013 this is my guess only). This is recommended by the dried anchovy manufacturer. However, I didn\u2019t think it was necessary for my recipe above. If you have a specific dietary requirement, you could choose one ingredient over the other. For vegetarian stock, use dried kelp only. This stock is called \u201cDashima Yuksu (\ub2e4\uc2dc\ub9c8 \uc721\uc218)\u201d. Also alternatively, you could only use dried anchovy and this stock is called \u201cMyeolchi Yuksu (\uba78\uce58 \uc721\uc218)\u201d. Do not over boil the dried kelp as it can\u00a0become slimy and bitter. Love Korean food? Browse lots more Korean recipes from my (https://mykoreankitchen.com/recipes/) easy Korean recipe collections .\u00a0And subscribe to my (https://mykoreankitchen.com/my-korean-kitchen-newsletter/) newsletter and follow along on (https://facebook.com/myKoreanKitchen/) Facebook , (https://pinterest.com/mykoreankitchen) Pinterest and (https://instagram.com/mykoreankitchen) Instagram for all of the latest updates. (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) How to Make Korean Style Dashi Korean soup base (dashi stock) recipe 4.91 from 10 votes (https://mykoreankitchen.com/wprm_print/how-to-make-korean-style-dashi) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmykoreankitchen.com%2Fhow-to-make-korean-style-dashi%2F&media=https%3A%2F%2Fmykoreankitchen.com%2Fwp-content%2Fuploads%2F2015%2F05%2F0.-How-to-Make-Korean-Style-Dashi.jpg&description=How+to+Make+Korean+Style+Dashi&is_video=false) Pin Rate (https://app.grow.me) Save (https://app.grow.me) Saved! Cook Mode Prevent your screen from going dark Course: Soup Cuisine: Korean Keyword: anchovy broth, anchovy stock, dashi recipe, korean dashi, korean soup base, korean soup stock Prep Time: 5minutes minutes Cook Time: 20minutes minutes Total Time: 25minutes minutes Servings: 4 Calories: 10 kcal Author: Sue | My Korean Kitchen Ingredients \u25a2 6 cups water \u25a2 10 g dried kelp or Japanese kombu (0.4 ounces), I buy pre-cut dried kelp. Each kelp piece is about 6.5cm x 4.5cm (or 2.6 inch x 1.8 inch) \u25a2 30 g dried anchovy (1.1 ounces), It\u2019s about 20 medium sized dried anchovies. Instructions Gently wipe dried kelp with a damp kitchen towel or kitchen paper to remove any debris or dust. (You can skip this step if you're short on time. Also, it is important to remember that the white powdery substance on dried kelp is mannitol - a type of sugar, which contributes to the sweetness and umami taste. So don't scrub too hard!) Soak the dried kelp in the water (6 cups) in a sauce pan for 1 hour. (You can do this overnight if you can afford the time for an even deeper flavor. Alternatively, if you\u2019re short on time, skip this step.) Remove the head and the black innards of the anchovy. Put the cleaned anchovy into a spice ball/large tea ball strainer. (If you don\u2019t have this strainer, skip this, but it makes the cleaning process a lot neater.) Add the anchovy filled spice ball into the sauce pan (from step 2). Alternatively, if you skipped step 2, add the water. Then boil the kelp and the anchovy for 10 mins on medium low heat. 10 mins later, remove the kelp (with some tongs) and boil the anchovy for another 10 mins on low heat. Remove the anchovy ball and sieve the stock through kitchen muslin cloth to catch any leftover kelp or anchovy particles. Now the soup stock is ready to use. If you are going to use it later cool down and transfer it into an air tight container or a bottle. It should keep well for a few days in the fridge and up to 3 months in the freezer. Nutrition Info (per serving) Calories: 10 kcal | Protein: 1 g | Cholesterol: 4 mg | Sodium: 32 mg | Potassium: 28 mg | Calcium: 26 mg | Iron: 0.3 mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist\u2019s advice. Tried this recipe? I love hearing how you went with my recipes! 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I\u2019m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by! (https://www.facebook.com/MyKoreanKitchen) (https://twitter.com/MyKoreanKitchn) (https://www.pinterest.com/mykoreankitchen/) (https://instagram.com/mykoreankitchen) (https://www.youtube.com/user/mykoreankitchen?sub_confirmation=1) ({\"show_for_logged_in\":\"1\",\"hide_on_device\":\"\"}) ([]) NEVER MISS A NEW RECIPE Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free! (First Name) () (Email Address) () SUBSCRIBE I will only send you emails related to My Korean Kitchen. Unsubscribe at any time. (October 7, 2024) () (cp_v2_add_subscriber) (16664) Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. 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Get the latest recipes from My Korean Kitchen delivered to your email inbox.\u00a0It's free! (First Name) () (Email Address) () SUBSCRIBE () () (October 7, 2024) () (cp_v2_add_subscriber) (16663) " ], "output": "htmltotext.txt", "pwd": "/data/archive/1728416227.682943", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:53:23.485737+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/bin/yt-dlp", "--write-description", "--skip-download", "--write-subs", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--write-info-json", "https://mykoreankitchen.com/how-to-make-korean-style-dashi/" ], "cmd_version": "2024.9.27", "end_ts": "2024-10-08T23:53:28.551217+00:00", "index_texts": [ "How to make Korean style dashi (Korean seafood based stock/broth) using dried kelp and dried anchovy. It will brighten up your next Korean soup!" ], "output": "media/", "pwd": "/data/archive/1728416227.682943", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:53:23.622778+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/postlight-parser", "https://mykoreankitchen.com/how-to-make-korean-style-dashi/" ], "cmd_version": "2.2.3", "end_ts": "2024-10-08T23:53:23.474544+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.682943", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:53:20.809769+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/readability-extractor", "/tmp/tmp3ixtpnz9", "https://mykoreankitchen.com/how-to-make-korean-style-dashi/" ], "cmd_version": "0.0.11", "end_ts": "2024-10-08T23:53:20.774940+00:00", "index_texts": [ "Give life to your Korean soup by learning how to make Korean soup stock (aka Korean style dashi stock)!\u00a0\n\nWhat is Dashi?\nDashi is Japanese soup stock, which is used as a base stock in a Japanese soup dish. It is also used in some side dishes and in noodle dishes etc. Dashi is like a backbone of Japanese cuisine. So why am I talking about Japanese food \u2013 dashi here?\nWell, there is dashi in Korean cooking as well. In Korea, we call this yuksu (\uc721\uc218), however, dashi (\ub2e4\uc2dc) is also a commonly used terminology as well.\n\nAmong others, dried kelp and dried anchovy stock (Dashima Myeolchi Yuksu, \ub2e4\uc2dc\ub9c8 \uba78\uce58 \uc721\uc218) is the most commonly used soup stock in Korean cooking. For even more complex flavor, some Koreans add dried shiitake mushroom, the white part of green onion (close to the root) and/or Korean radish (daikon radish) on top of this.\nAs you can see from the picture above, dried kelp and dried anchovy stock is thin water based stock. It has a subtle but savory note. You can use this stock in various Korean soups (e.g. Korean fish cake soup and Korean miso (doenjang) soup) and in tteokbokki etc.\nWith well made dashi / soup stock, you don\u2019t need to use as much seasoning in your main dish. \u00a0If you are not familiar with the base ingredients \u2013 dried kelp and dried anchovy, making this stock could be intimidating. But it\u2019s very simple to make, so I hope you give this a try!\nWatch How to Make Korean Soup Stock (Short Cut Version)\n\nIngredients for Korean Soup Stock (Dashi Stock)\n\n6 cups water\n10g (0.4 ounces) dried kelp (or Japanese kombu) \u2013 I buy pre-cut dried kelp. Each kelp piece is about 6.5cm (2.6 inch) x 4.5cm (1.8 inch)\n30g (1.1 ounces) dried anchovy, It\u2019s about 20 medium sized dried anchovies.\n\n* 1 cup = 250 ml\n** Above recipe results in about 4 and 1/2 cups of stock\nHow to Make Korean Dashi Stock\n1. Gently wipe dried kelp with a damp kitchen towel or kitchen paper to remove any debris or dust. (You can skip this step if you\u2019re short on time. Also, it is important to remember that the white powdery substance on dried kelp is mannitol \u2013 a type of sugar alcohol, which contributes to the sweetness and umami taste. So don\u2019t scrub too hard!)\n\n2. Soak the dried kelp in the water (6 cups) in a sauce pan for 1 hour. (You can do this overnight if you can afford the time for an even deeper flavor. Alternatively, if you\u2019re short on time, skip this step.)\n\n3. Remove the head and the black innards of the anchovy. Put the cleaned anchovy into a spice ball / large tea ball strainer. (If you don\u2019t have this strainer, skip this, but it makes the cleaning process a lot neater.)\n\n4. Add the anchovy filled spice ball into the sauce pan (from step 2). Alternatively, if you skipped step 2, add the water. Then boil the kelp and the anchovy\u00a0for 10 mins on medium low heat.\n\n5. 10 mins later, remove the kelp (with some tongs) and boil the anchovy for another 10 mins on low heat.\n\n6. Remove the anchovy ball and sieve the stock through kitchen muslin cloth to catch any leftover kelp or anchovy particles. Now the soup stock is ready to use. If you are going to use it later, cool down and transfer it into an air tight container or a bottle. It should keep well for a few days in the fridge and up to 3 months in the freezer.\n\n\nNote\n\nIf you think your anchovy smells overly fishy, you can stir fry it in a pan (without any oil) for a few minutes or microwave it (under 1 minute \u2013 this is my guess only). This is recommended by the dried anchovy manufacturer. However, I didn\u2019t think it was necessary for my recipe above.\nIf you have a specific dietary requirement, you could choose one ingredient over the other. For vegetarian stock, use dried kelp only. This stock is called \u201cDashima Yuksu (\ub2e4\uc2dc\ub9c8 \uc721\uc218)\u201d. Also alternatively, you could only use dried anchovy and this stock is called \u201cMyeolchi Yuksu(\uba78\uce58 \uc721\uc218)\u201d.\nDo not over boil the dried kelp as it can\u00a0become slimy and bitter.\n\nLove Korean food?\u00a0Browse lots more Korean recipes from my\u00a0easy Korean recipe collections.\u00a0And subscribe to my\u00a0newsletter\u00a0and follow along on\u00a0Facebook,\u00a0Pinterest\u00a0and\u00a0Instagram\u00a0for all of the latest updates.\n\n\n\t\n\t\u25a2 6 cups water\u25a2 10 g dried kelp or Japanese kombu (0.4 ounces), I buy pre-cut dried kelp. Each kelp piece is about 6.5cm x 4.5cm (or 2.6 inch x 1.8 inch)\u25a2 30 g dried anchovy (1.1 ounces), It\u2019s about 20 medium sized dried anchovies.\n\n\n\n\tGently wipe dried kelp with a damp kitchen towel or kitchen paper to remove any debris or dust. (You can skip this step if you're short on time. Also, it is important to remember that the white powdery substance on dried kelp is mannitol - a type of sugar, which contributes to the sweetness and umami taste. So don't scrub too hard!)Soak the dried kelp in the water (6 cups) in a sauce pan for 1 hour. (You can do this overnight if you can afford the time for an even deeper flavor. Alternatively, if you\u2019re short on time, skip this step.)Remove the head and the black innards of the anchovy. Put the cleaned anchovy into a spice ball/large tea ball strainer. (If you don\u2019t have this strainer, skip this, but it makes the cleaning process a lot neater.)Add the anchovy filled spice ball into the sauce pan (from step 2). Alternatively, if you skipped step 2, add the water. Then boil the kelp and the anchovy for 10 mins on medium low heat.10 mins later, remove the kelp (with some tongs) and boil the anchovy for another 10 mins on low heat.Remove the anchovy ball and sieve the stock through kitchen muslin cloth to catch any leftover kelp or anchovy particles. Now the soup stock is ready to use. If you are going to use it later cool down and transfer it into an air tight container or a bottle. It should keep well for a few days in the fridge and up to 3 months in the freezer.\n\t\n\t\n\n\tCalories: 10kcal | Protein: 1g | Cholesterol: 4mg | Sodium: 32mg | Potassium: 28mg | Calcium: 26mg | Iron: 0.3mg\n\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist\u2019s advice.\n\n I love hearing how you went with my recipes! 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