Korean soup's basic - Anchovy Stock

Ingredients : 2 palm size of Dried Sea Tangle(Kelp), 20 Dried Anchovies, 2 Shiitake mushrooms. If you have dried shrimps, you can add them as well.

How to make Anchovy Stock?

First you may want to take out guts from the dried anchovy. Heads are okay, but guts can make the soup bitter. Here, I was in a short of time, so I used them all. 🙂
In a pot, combine water, dried sea tangle(kelp) and Shiitake mushrooms and leave it for 30 minutes.

In the mean time, put the anchovies in a pan without oil and stir-fry. This can remove the fishy smell that may bother you. 🙂

Now put the anchovies into the pot, and turn the heat so that it can boil. First start with medium-hot temperature, and once it boils, turn down the heat to medium and boil it for another 5 minutes. Then take out the sea tangle(kelp) first.

If you boil the sea tangle too long, it would make the soup taste bitter and slimy things from the sea tangle makes the soup cloudy.
After you take out the sea tangle, keep boiling the anchovies and Shiitake mushrooms for another 30 minutes.
 
*Tip: When you make the anchovy stock, do not close the lid. If you do not close the lid, it will help the fishy smell fly away. 🙂
 
Now you can sieve the anchovies and the mushrooms.

Deep flavor, delicious anchovy stock! 😎  You can keep it in the refrigerator and finish it within a week.