How to Make - Basic Korean Anchovy Stock

The Korean table would not complete without soup or stew. It is served for breakfast, lunch and dinner. Soup dishes are almost infinite in variety and eventually this blog will delve into as many of Korean soup recipes possible. However, it wouldn't make sense to begin doing so without introducing to you a master Korean stock made with dashi myulchi.

Dried anchovies are one of the most widely used in ingredients for flavoring Korean soups. It only makes sense these little guys' fate ended up this way. The South Korean peninsula is surrounded by anchovy rich waters thanks to the Yellow, East China, and East seas.

The myulchi used in soup aka dashi myulchi are typically larger in size, about the length of your index finger. They are richer in flavor and a bit more pungent than their smaller counterparts, which are more commonly  used in banchans or snacking.

When purchasing these anchovies for making soup, try to look for larger sized ones or those labeled as soup anchovies or dashi myulchi. Look for myulchi with heads and bodies intact, with bluish silvery skin. 


15 cups water

15 dashi myulchi

Two 4 in. x 4 in. squares of dashima

1 small white onion, quartered

1/2 tsp white peppercorns


In a large stock pot combine water, onions and dashima and bring to a boil. Once boiling, lower heat to bring stock to a simmer. Simmer, partially closed, for 10 minutes.




Do not rinse off the flavorful white residue on the surface. Feel free to wipe off any abnormal grit with dampened cloth though.

Meanwhile prepare your anchovies. Take off the heads but do not toss them! Remove the blackish innards or guts and discard those.



Prep myulchi. 

The black innards will make your stock bitter so make sure not to skip this step.

Place prepped myulchi and peppercorns into a stock bag and tie up before placing into stock.


Place myulchiin stock bags.

I buy my bags at the Korean market!

Check back on your dashima in the stock. Skim off any scum that comes to the surface. 


Skim off scum.

This is important for optimal flavor and appearance.

After ten minutes of boiling the dashima, remove them from the stock (tip- you can reserve these and just eat them! Or use as a garnish, make into banchan, etc. later).

Throw in your myulchi stock bag and simmer gently for 45 minutes, pot closed with lid, or until onions are translucent but not disintegrated. Remove stock bag and strain out onions using a fine mesh sieve to reserve just your stock.


Beautiful myulchidashi.

The end result will yield a golden-hued and clear stock.

I often make this ahead of time and keep chilled in the fridge for up to a week. This is a great stock to throw kalguksu noodles into with some veggies for a delicious noodle soup!