The secret to authentic korean flavor: anchovy broth (yuksu) is the umami-rich stock behind countless Korean soups and stews, and the Instant Pot makes it in just 10 minutes. Dried anchovies and water are all it takes. Once you taste it, you'll understand why Korean home cooks keep it constantly on hand.
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 (960 ml) / 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 (0 oz)
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.
Pro Tips
- Remove the heads and black innards from the dried anchovies before cooking — this keeps the broth clean-tasting and free of bitterness.
- Toast the anchovies in the dry pot on Sauté for 1-2 minutes before adding the water to deepen the umami noticeably.
- For a more complex broth, add a 4×4 inch piece of dried kelp (dashima) and 2-3 dried shiitake mushrooms along with the anchovies.
- Don't overcook it: 5 minutes at pressure is plenty, and a rapid boil makes the stock bitter rather than savory.
- Use large dried anchovies (guk-myeolchi) specifically — they're the right variety for broth and much milder than the small snack kind.
Frequently Asked Questions
Is anchovy broth keto-friendly?
Completely — each serving has 0 g net carbs with 2.6 g protein and 19 calories. It's one of the most keto-friendly stocks you can make.
How do I store anchovy broth?
Keep it in the refrigerator for up to 5 days or freeze it for up to 3 months. Ice cube trays give you handy single-portion boosts.
What can I use yuksu for?
It's the base for Korean soups and stews like doenjang-jjigae and miyeok-guk, and it adds umami to any braised dish or noodle soup.
Can I make this without an Instant Pot?
Yes. Simmer the anchovies and water gently, uncovered, on the stove for about 20 minutes without letting it boil rapidly, then strain.
Recipe card below.
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The Secret to Authentic Korean Flavor: Anchovy Broth (Yuksu)
Ingredients
Method
- 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.
