Dashima Myeolchi Yuksu (Dried Anchovy & Kelp Stock)

Yuksu is the soup base used in Korean cooking.  I always prepare this soup stock and keep in my frige and it will become handy especially when I plan to prepare jjigae, yuksu will speed up my cooking and it has a subtle but savory flavor that helps to enhance soups or dishes. It can be kept in the fridge about 1 week to 10 days or up to a few months if kept in freezer.

Dashima Myeolchi yuksu can be used in various dishes like duenjang jjigae (Korean fermented soy bean paste stew), miyeok guk (Korean seaweed soup), noodle broth, tteokbokki (korean spicy rice cake) and many many more :)

Serving Yield: about 2.3 liter
Ingredients:
3 liter water
12 piece Kelp (6cm x 5cm)
30 piece Dried Anchovy

Step by step photos:

 

 

1. Put kelps and dried anchovies into a large tea ball strainer (As shown in picture.  If you do not have this strainer, just skip it.  By using the tea ball strainer, it makes the straining and cleaning process easier).
2. Prepare a big pot and add in water.  Put the strainer with kelps and anchovies into the pot, boil over medium high heat for 10 minutes.
3. After 10 minutes, turn the heat to low and continue to boil for another 20 minutes with the pot lid on.
4. Remove the ball strainer and let it cool down.
5. After cooling down, store the yuksu (soup stock) into container.