Making Anchovy Kelp Stock
This is a base, not a finished soup. It provides the hidden structure that allows a bowl of soybean paste or kimchi stew to taste substantial rather than thin.
Mind the intensity
If you simmer the kelp too long, the liquid will turn slimy and bitter. Pull it out early and let the anchovies do the heavy lifting.
- large heavy-bottomed stockpot
- mesh strainer
- tongs
What goes in.
- 10 cupscold water
- 15large dried anchovies (heads and intestines removed)
- 1 piece (4x4 inch)dried kelp (dashima)
Gentle Simmer
Keep the heat low once the water comes to a boil. Rapid boiling breaks down the fibers in the kelp, releasing unwanted starch and mucilage that clouds the stock.
The method.
Prep the anchovies
Pull the head off each anchovy and split the body open to remove the dark intestinal tract. This prevents the stock from turning bitter.
Combine
Place the cleaned anchovies and the dried kelp into the cold water in your stockpot.
Initial boil
Bring the water to a gentle boil over medium-high heat. As soon as you see bubbles breaking the surface, lower the heat to maintain a simmer.
Remove kelp
After 10 minutes of simmering, fish the kelp out with tongs and discard it. It has given all it has to offer by this point.
Final extraction
Continue simmering the anchovies for another 15 minutes. The liquid will deepen in color.
Strain
Turn off the heat and remove the anchovies with a mesh strainer. Use the stock immediately or let it cool completely before storing.
Other turns to take.
Roasted Anchovy Stock
Toast the dried anchovies in a dry pan over medium heat for 2 minutes before adding the water; this increases the depth and reduces any 'fishy' scent.
Vegetable Addition
Add half an onion or a few cloves of smashed garlic during the simmer for a sweeter, more aromatic base.
When it doesn't go to plan.
Always use cold water to start, as it allows the flavors to extract steadily as the temperature rises.
Store leftover stock in the refrigerator for up to 3 days or freeze in portions for up to a month.
If your stock looks cloudy, run it through a fine-mesh sieve lined with a piece of cheesecloth.
The ones that keep coming up.
Can I leave the kelp in longer?
No. Once it becomes soft and translucent, it starts releasing a thick, glue-like substance that changes the texture of your final dish.
Do I have to remove the guts from the anchovies?
You can skip it if you are in a rush, but the bitterness from the intestines will be noticeable in the final broth.
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