Korean soup base is a savory broth commonly made by simmering dried anchovies and kelp, also called dashima, with a few vegetables. This versatile Korean-style stock brings gentle seafood depth to soups, stews, and noodle dishes; its exact ingredients vary by region and household, and you can adjust the strength for the dish you plan to make.
Ingredients
- 10 cups (2.4 L) cold water
- 1 piece dried kelp or dashima, about 4 by 6 inches (10 by 15 cm; roughly 10 g)
- 1 ounce (28 g) large dried Korean anchovies, heads and guts removed if desired
- 1 cup (150 g) Korean radish or daikon, cut into ½-inch (1 cm) slices
- ½ medium yellow onion (about 75 g), peeled and cut into wedges
- 2 scallions (about 30 g), cut into 3-inch (7.5 cm) lengths
- 2 garlic cloves (about 6 g), lightly crushed
- 2 dried shiitake mushrooms (about 8 g), optional
This is an unsalted, multipurpose base, so the finished soup can be seasoned according to its other ingredients. Large dried anchovies and dashima are sold in many Korean and other East Asian grocery stores. If you can only find small dried anchovies, use about ¾ ounce (21 g) and strain carefully. Daikon is a practical stand-in for Korean radish; it tends to be milder and can make the broth a little less peppery. The shiitake mushrooms are optional, but they add earthy depth.
Instructions
- Prepare the ingredients, 10 minutes. Rinse the kelp briefly under cool water to remove visible grit, but do not scrub off its pale surface coating; it contributes flavor. If your anchovies are large and you want a cleaner-tasting broth, pinch off the heads and split the bodies to remove the dark inner guts. This is optional, but the guts can add bitterness. Slice the radish, wedge the onion, cut the scallions, and lightly crush the garlic. If using whole dried shiitakes, brush or rinse away any grit.
- Soak the kelp, 20 minutes. Put the cold water and kelp in a large, heavy-bottomed pot. Let it stand for 20 minutes. This gentle cold soak draws out flavor before the water gets hot and makes it easier to remove the kelp before it turns slimy or gives the stock a strong seaweed taste.
- Heat and remove the kelp, about 8 minutes. Set the pot over medium heat and bring the water gradually toward a boil. Watch the surface: just before it boils, when small bubbles gather around the edges, lift out the kelp with tongs and discard it or reserve it for another use. Do not boil the kelp in the stock. The precise heating time varies with the pot and stove, so use the bubbling cues rather than relying only on the clock.
- Simmer the remaining ingredients, 15 minutes. Add the anchovies, radish, onion, scallions, garlic, and optional shiitakes. Bring the broth back to a gentle simmer, then lower the heat so it bubbles softly rather than vigorously. Keep the broth at 145°F (63°C) or hotter while the fish simmers; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Simmer for 15 minutes, skimming off any foam if you prefer a clearer stock. Avoid a hard boil, which can break up the anchovies and make straining more difficult.
- Strain and measure. Take the pot off the heat. Pour the stock through a fine-mesh strainer into a heatproof bowl or another pot, pressing the vegetables only lightly so the liquid stays relatively clear. Discard the spent anchovies and vegetables. You should have about 8 cups (1.9 L) of broth, though evaporation and straining can change the yield slightly. Use it right away, or cool it promptly for storage.
Tips
- Choose anchovies with the dish in mind. Larger dried anchovies give a pronounced, classic seafood flavor; smaller ones can taste more delicate but may leave extra particles. Remove heads and guts if you are sensitive to bitterness, especially when simmering a larger batch.
- Keep the heat gentle. A rolling boil can cloud the broth and make the anchovies fall apart. After the kelp is removed, aim for small, steady bubbles. If the broth tastes too strong, dilute it with hot water when you use it rather than trying to rescue it with extra salt.
- Season the final dish, not the base. Soup ingredients such as kimchi, soy sauce, doenjang, or salted seafood can bring plenty of salt. Leaving this stock unsalted gives you more control. Taste the finished soup near the end and add salt or soy sauce in small increments.
- Use the substitutions thoughtfully. Japanese niboshi or iriko can replace Korean dried anchovies in the same weight, with a similar savory profile. Kombu can replace dashima; a small piece of nori is not a close substitute and will give a different, more pronounced seaweed character, so it is better to omit the kelp than add a large amount.
Serving Suggestions
Use this broth as the liquid for mild Korean soups such as a simple radish soup, a tofu soup, or a clear vegetable-and-noodle soup. It also works as the starting liquid for tteokguk, the rice-cake soup often served around Lunar New Year, though recipes and garnishes vary. For a quick bowl, warm the stock with sliced Korean radish or daikon until tender, add tofu or cooked noodles, and finish with scallions. Season with soup soy sauce, salt, or a small spoonful of doenjang to suit the ingredients.
For a heartier stew, use the stock in place of water in a kimchi or tofu stew, while remembering that kimchi and fermented pastes already contribute salt and strong flavor. It can also replace plain water in savory dishes such as steamed egg or a light rice porridge. Start with the amount of liquid specified in your recipe; if the broth’s anchovy flavor is especially strong, replace a portion with water. The stock is a supporting flavor, not a requirement that every dish taste strongly of fish.
Variations
Vegetarian broth: Leave out the anchovies and use 3 or 4 dried shiitake mushrooms (about 12–16 g), plus the kelp, radish, onion, scallions, and garlic. Simmer the vegetables gently as directed. The result is lighter and earthier, without the seafood savor of the original. If you avoid fish but still eat sea vegetables, check that the kelp is packaged without added seafood ingredients.
Deeper mushroom version: Add 2 more dried shiitakes and soak them with the kelp. Their flavor will be more noticeable, which suits mushroom, tofu, and vegetable soups. Dried shiitakes can be gritty, so rinse them first and strain the finished broth well.
Cleaner, lighter stock: Use ¾ ounce (21 g) anchovies, omit the garlic, and simmer for 10 minutes after removing the kelp. This shorter simmer makes a milder broth for delicate noodle soups. For a more robust base, use up to 1½ ounces (42 g) anchovies, but taste before adding that stronger stock to a finished dish.
Quick version: When time is short, skip the 20-minute cold soak and bring the water and kelp up to temperature together, removing the kelp just before the water boils. Continue with the anchovies and vegetables as written. The broth will still be useful, although a cold soak can give the kelp time to infuse gently.
Storage and Reheating
Cool the broth promptly after straining. Divide it into shallow containers so it cools faster, and refrigerate within 2 hours; do not leave a large pot at room temperature until it feels cool. Store covered broth in the refrigerator for 3–4 days. If it smells off, has an unexpected appearance, or has been left out too long, discard it rather than tasting it to check.
For longer storage, freeze the broth in meal-sized portions for about 2–3 months for best quality. Leave a little headspace in containers because liquid expands as it freezes, or use freezer-safe bags laid flat. Thaw in the refrigerator or reheat directly from frozen in a saucepan. Bring refrigerated or frozen leftovers to 165°F (74°C), as recommended by USDA FSIS, before serving. Avoid repeatedly cooling and reheating the same batch; warm only the amount you expect to use.
Frequently Asked Questions
What is Korean soup base made of?
Korean soup base is often made by simmering dried anchovies and dashima, the Korean name for kelp, in water. Radish, onion, scallions, garlic, or dried shiitake mushrooms may be added. Recipes differ, so this version is a flexible everyday broth rather than a single required formula.
Can I make the broth without dried anchovies?
Yes. Leave them out and add extra dried shiitake mushrooms for a vegetarian broth with a savory, earthy taste. It will not have the same seafood character, but it can still support vegetable, tofu, and noodle soups. Check packaged ingredients if you need to avoid fish completely.
Do I have to remove the anchovy heads and guts?
No. Many cooks simmer whole dried anchovies, especially when making a quick stock. Removing the heads and dark guts can reduce bitterness and help the broth taste cleaner, but it takes extra preparation. If you leave them in, strain the broth carefully.
Why should I take the kelp out before the water boils?
Long, vigorous boiling can make kelp broth taste overly strong or feel slippery. Removing the kelp as the water approaches a boil extracts a gentle seaweed flavor while keeping the anchovy-and-vegetable simmer manageable. A short cold soak beforehand helps it infuse without prolonged boiling.
Can I use this stock instead of store-bought broth?
Yes. Use it anywhere a recipe calls for a light savory broth or water, especially in Korean soups and stews. Since this base is unsalted, taste the finished dish and season it as needed. Packaged broth may already contain salt, so a direct volume swap can change how much seasoning a recipe needs.
Can I reuse the cooked anchovies or vegetables?
They have given much of their flavor to the broth and are usually discarded. The kelp may be rinsed, sliced, and added to another dish if it is still in good condition, but its texture and flavor will be milder. Do not reuse ingredients that have been sitting out unrefrigerated for more than 2 hours.
Related
- Japanese Fish Soup with Miso, Daikon, and Mushrooms
- Japanese Egg Drop Soup (Kakitama-jiru)
- Japanese Egg Soup with Dashi: A Light, Silky Bowl
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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