Korean Yuksu (Anchovy-Kelp Broth)

Origin: Korea. 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.

Notes: 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.