The Secret to Authentic Korean Flavor: Anchovy Broth
Ever wonder what makes Korean soups and stews so deeply savory and delicious? The secret is often a simple, yet powerful, homemade broth. This Korean Anchovy Broth, or Yuksu, is the foundational building block of countless classic dishes. Using an Instant Pot, you can create this liquid gold in just 10 minutes, infusing your cooking with an incredible umami depth that store-bought versions just can’t match.
Ingredients
• 1.25 oz / 35g large dried anchovies (guk-myeolchi)
• 4 cups / 1 liter filtered water
Instructions
1. Directions1. Combine the dried anchovies and filtered water in the inner pot of your Instant Pot.2. Secure the lid and turn the pressure release valve to the “Sealing” position.3. Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes at High Pressure.4. When the cooking cycle is complete, allow the pressure to release naturally for 5 minutes.5. After 5 minutes, carefully perform a Quick Release to vent any remaining steam.6. Once the pin has dropped, open the lid and strain the broth through a fine-mesh strainer into a bowl, discarding the anchovies.7. Allow the broth to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to one week or in the freezer for up to 3 months.
Nutritional Information
• Per Serving:Calories: 19Total Fat: 0.9gNet Carbs: 0gProtein: 2.6gFiber: 0g
Pro Tips
• Pro-Tips for Perfect Yuksu
• For a cleaner, less bitter flavor, remove the heads and black innards from the anchovies before cooking.
• Deepen the umami by toasting the anchovies in the dry Instant Pot on the ‘Sauté’ setting for 1-2 minutes until fragrant, before adding the water.
• Create a more complex broth by adding a 4×4 inch piece of dried kelp (dashima) and 2-3 dried shiitake mushrooms along with the anchovies.
• For stovetop cooking, bring to a simmer in a pot. Reduce heat to low and gently simmer, uncovered, for 20 minutes. Do not let it boil rapidly.
FAQ
Q: Why does my anchovy broth taste bitter
A: A bitter taste can come from the heads and black innards of the dried anchovies. For a cleaner, less bitter flavor, it’s best to remove these parts before you start cooking.
Q: Can I make this broth on the stovetop instead of an Instant Pot
A: Yes. To make it on the stovetop, bring the anchovies and water to a simmer in a pot. Reduce the heat to low and let it gently simmer, uncovered, for 20 minutes. Avoid a rapid boil.
Q: How can I make the flavor of the Yuksu more complex
A: To deepen the umami flavor, you can add a 4×4 inch piece of dried kelp (dashima) and 2-3 dried shiitake mushrooms along with the anchovies. You can also toast the anchovies in the dry pot for 1-2 minutes until fragrant before adding water.
Q: How long does homemade anchovy broth last
A: You can store the cooled broth in an airtight container in the refrigerator for up to one week. For longer storage, it can be frozen for up to 3 months.
