Korean Yuksu (Anchovy-Kelp Broth)

A quick stock made by steeping dried anchovies and dashima (kelp) in water, similar in structure to Japanese dashi but distinctly Korean in seasoning and typical use.

Flavor Profile

Savory and mildly fishy with a clean oceanic depth, close in spirit to Japanese dashi but generally more robust.

Culinary Uses

Base for countless Korean soups and stews (guk and jjigae), functioning as a near-universal starting stock in Korean home cooking.

Regional Variations

Some versions add dried radish or onion for extra sweetness; anchovy size and quality significantly affect the final broth's intensity.

Storage

Refrigerate 3–4 days; freezes well.

Contains fish — flag for allergen purposes. Structurally comparable to Japanese dashi and Southeast Asian dried-shrimp-based broths, representing a convergent East/Southeast Asian pattern of dried-seafood stock-making.