Korean Soup Broth Recipes for Everyday Korean Soups

Korean soup broth, often called myeolchi-yuksu, is a clear, savory stock commonly made with dried anchovies and kelp, sometimes with radish or mushrooms. This flexible version makes about eight cups for soups and stews, with a gentle seafood flavor that supports other ingredients without overpowering them.

Ingredients

10 cups cold water (2.4 L)
20 medium dried Korean anchovies, about 1 oz (25 g), heads and guts removed if they are still intact
2 pieces dried kelp, each about 4 by 4 inches (10 by 10 cm; about 8 g total)
8 oz Korean radish or daikon, about 225 g, cut into 2-inch (5 cm) chunks
½ medium yellow onion, about 3 oz (75 g), peeled and cut in half
2 dried shiitake mushrooms, about ⅓ oz (10 g)

No salt is added here because the broth is usually seasoned as part of a finished soup. Korean radish is pleasantly sweet and mild; daikon is a practical substitute, though it can taste a little sharper. Dried Korean anchovies and kelp are sold at Korean and other East Asian groceries. If you cannot find anchovies, see the fish-free variation below; the result will be lighter and less savory.

Instructions

Prepare the ingredients, 15 minutes. If the anchovies are whole and still have their heads and dark innards, pinch off the heads and split the bodies to remove the innards; they can make a long-simmered stock bitter. Small, cleaned anchovies can be used as they are. Wipe the kelp with a clean, slightly damp cloth to remove any loose surface grit, but do not scrub away its natural white powder. Rinse the radish and mushrooms briefly, then cut the radish and onion as directed.
Soak, 20 minutes. Put the water, anchovies, kelp, radish, onion, and dried mushrooms in a large pot. Leave them to soak at room temperature for 20 minutes. This short soak starts extracting flavor before the water heats and helps the mushrooms soften. Do not leave the pot soaking for hours at room temperature; if plans change, refrigerate it.
Bring the pot to a simmer, about 8 minutes. Set it over medium-high heat, uncovered. Watch for small bubbles around the edges rather than letting it boil vigorously. The broth should reach at least 145°F (63°C), the USDA FSIS safe minimum temperature for fish; check the liquid with a food thermometer if needed. Once it is simmering, remove the kelp with tongs. Keeping kelp in a rolling boil or cooking it for a long time can make the broth slimy or overly strong.
Simmer, 20 minutes. Lower the heat so the liquid bubbles gently. Continue simmering the anchovies, radish, onion, and mushrooms uncovered. A gentle simmer gives the stock time to develop flavor while keeping it relatively clear. Avoid stirring often, which can break up the anchovies and make straining harder.
Strain and measure, about 7 minutes. Turn off the heat and pour the broth through a fine-mesh strainer into a heatproof bowl or another pot. Discard the solids; they have given most of their flavor to the liquid. You should have roughly 8 cups (1.9 L), though evaporation and pot shape affect the yield. Use the broth right away, or cool it promptly for storage. Taste only after adding it to your soup, since the other ingredients and seasonings determine how much salt is needed.

Tips

Choose the right anchovies. Look for small dried anchovies intended for stock, not salted or oil-packed anchovies. Larger anchovies can have a stronger flavor, so remove their heads and guts carefully. If the package says they are already cleaned, there is no need to split each one.
Keep the heat controlled. A rolling boil can cloud the broth and make kelp taste harsh. Remove the kelp as soon as the pot reaches a simmer, then keep the remaining ingredients at a gentle bubble. If the stock tastes too strong, dilute it with hot water rather than trying to mask it with sugar.
Season the finished dish, not the pot of stock. Korean soups may get saltiness from soup soy sauce, doenjang, gochujang, kimchi, salted seafood, or other ingredients. Starting with unseasoned broth makes it easier to use in different recipes and helps prevent an overly salty final bowl.
Use a clean strainer and cool it promptly. Fine particles are normal, but a fine-mesh strainer catches most of them. If you want a clearer stock, line the strainer with clean cheesecloth. Do not leave the finished broth on the counter to cool for hours.

Serving Suggestions

Use the broth as a savory liquid base rather than serving it plain as a finished soup. For a simple bowl, bring 6 cups (1.4 L) of broth to a simmer, add sliced zucchini, tofu, and scallions, and season with soup soy sauce or salt to taste. Add noodles near the end if you want them in the bowl, since noodles cooked directly in broth can absorb liquid and turn the stock cloudy.

This broth also works well in Korean soups such as tteokguk, a rice-cake soup, and mandu-guk, a dumpling soup. It can stand in for water in a quick doenjang-guk with vegetables, or provide a savory base for a mild kimchi stew. For dishes with strongly flavored ingredients, start with a little less seasoning than you normally use, taste after simmering, and adjust gradually.

For a more complete meal, serve a broth-based soup with steamed rice and a few small side dishes such as seasoned greens or kimchi. Keep the broth at a gentle simmer while adding the soup ingredients, but follow the cooking directions for those ingredients: delicate greens need only a short cook, while denser vegetables and frozen dumplings need longer.

Variations

Fish-free kelp and mushroom broth: Leave out the anchovies and use 4 dried shiitake mushrooms (about ¾ oz/20 g) instead of 2. Add 1 extra piece of kelp, about 4 by 4 inches (10 by 10 cm), and follow the same soak and simmer method, removing the kelp when the liquid begins to simmer. It will taste earthy and clean rather than having the anchovy stock’s rounded seafood savoriness. Check the label on any packaged soup ingredients if you need the whole dish to remain fish-free.

More concentrated broth: Use 8 cups (1.9 L) water with the same quantities of anchovies, kelp, radish, onion, and mushrooms. Keep the same simmer time and taste before using. This makes a stronger stock that is useful when a recipe will add water-rich vegetables, but it may need to be diluted for delicate soups.

Garlic and scallion version: Add 3 peeled garlic cloves (about 9 g) and 2 trimmed scallions (about 30 g) with the vegetables. The broth will be more aromatic and savory, which suits a robust soup. Leave them out when you want a very neutral base, especially for a soup whose recipe already calls for plenty of garlic or scallion.

Radish-forward broth: Increase the Korean radish to 12 oz (340 g) and omit the onion. This emphasizes a mild, clean sweetness. It is a useful choice for rice-cake soup or a simple vegetable soup, where you want the broth to stay gentle rather than taste strongly of onion.

Storage and Reheating

Refrigerate the broth within 2 hours of cooking. To cool it more quickly, divide it among shallow containers rather than leaving a large, hot pot on the counter. Cover and refrigerate for 3 to 4 days. Keep it separate from cooked noodles, rice cakes, tofu, or vegetables when possible; storing those ingredients in the broth can change their texture and make the liquid spoil sooner.

For longer storage, freeze the cooled broth in airtight, freezer-safe containers or measured portions for up to 3 months for best quality. Leave room at the top for expansion, and label each container with the amount and date. Thaw it overnight in the refrigerator or reheat it from frozen over low heat, stirring as it melts. Reheat leftovers to 165°F (74°C), measured with a food thermometer, and bring the broth to a simmer before adding fresh soup ingredients. Avoid repeatedly cooling and reheating the same batch; warm only the amount you plan to use.

Frequently Asked Questions

Can I make Korean soup broth without soaking the ingredients?
You can skip the 20-minute soak and start heating the ingredients in cold water, but the flavor may be a little less developed. The soak is especially helpful for dried mushrooms and anchovies. If you are short on time, keep the gentle simmer and remove the kelp as directed; do not compensate by boiling the kelp hard.

Why did my broth turn bitter?
The most common causes are anchovy innards left in large fish, kelp cooked too long, or a hard boil. Remove the anchovy guts when they are visible, lift out the kelp as soon as the pot reaches a simmer, and keep the rest at a gentle bubble. If the broth is only mildly strong, dilute it with hot water; a pronounced bitterness is difficult to correct.

Can I reuse the anchovies or kelp for another batch?
It is better not to rely on used ingredients for a second full-strength batch. Most of their flavor has gone into the first pot, so a second extraction will be noticeably weaker. The cooked radish, onion, and mushrooms are also spent and are usually discarded after straining.

How do I make the broth less fishy?
Use small, fresh-smelling dried anchovies, remove their heads and innards if needed, and keep to the listed quantity. A longer simmer does not make the flavor more balanced; it can make it stronger. For a lighter result, use 12 to 15 anchovies instead of 20, or choose the fish-free mushroom variation, understanding that it will have a different, earthier flavor.

Can I use this broth in place of water in any Korean soup?
It is a useful starting point for many mild or savory soups, but not every recipe needs it. Some soups are traditionally built around meat stock, rice water, or another specific liquid, and a strong anchovy flavor may compete with their main ingredients. Start by replacing part or all of the recipe’s water, then adjust the salt and other seasonings after everything has simmered.

What if I cannot find Korean radish?
Use daikon in the same weight and cut it into similarly sized chunks. If neither is available, omit the radish rather than substituting a strongly flavored root vegetable. The broth will still work, though it will have less gentle sweetness and body.

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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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