Discover the secret to authentic Korean cooking! This simple, umami-packed Korean Anchovy Broth, or *Myeolchi Yuksu*, is the foundational flavor base for countless dishes like kimchi jjigae and sundubu jjigae. Using an Instant Pot, you can create this deeply savory stock in just 10 minutes, making it easier than ever to elevate your meals from good to unforgettable.
Ingredients
• 1.25 ounces / 35g dried anchovies (large, for broth)
• 4 cups / 1 liter filtered water
Instructions
1. Directions
2. In the inner pot of your Instant Pot, combine the dried anchovies and filtered water.
3. Secure the lid and set the pressure valve to the “Sealing” position.
4. Select “Manual” or “Pressure Cook” and cook on High Pressure for 5 minutes.
5. When the timer finishes, let the pressure release naturally for 5 minutes, then perform a quick release for any remaining steam.
6. Carefully remove the lid and strain the broth through a fine-mesh strainer into a heatproof container, discarding the solids.
7. Allow the broth to cool completely before transferring it to a storage container. Store in the refrigerator for 5-7 days or in the freezer for up to 3 months.
Nutritional Information
• Per Serving: Calories 19 | Total Fat 0.9g | Net Carbs 0g | Protein 2.6g | Fiber 0g
Pro Tips
• For a cleaner, less bitter flavor, gut the large dried anchovies by removing the head and the black innards before using.
• To deepen the umami flavor, dry-toast the anchovies in the pot on the “Sauté” setting for a minute until fragrant before adding water.
• Enhance the broth by adding a 4×4 inch piece of dried kelp (kombu). Add it with the anchovies before pressure cooking for a more complex flavor.
FAQ
Q: What is Korean anchovy broth used for
A: Korean anchovy broth, or Myeolchi Yuksu, is a foundational soup base that provides a deep umami flavor to countless Korean dishes. It is essential for authentic stews like kimchi jjigae and sundubu jjigae, as well as various soups and noodle dishes.
Q: How do I stop my anchovy broth from being bitter
A: To ensure a clean, non-bitter flavor in your broth, you should gut the large dried anchovies before cooking. Simply remove the head and the black innards, as these parts are the primary source of bitterness.
Q: How can I make this Korean stock more flavorful
A: For a deeper umami flavor, you can dry-toast the anchovies in the Instant Pot on the ‘Sauté’ setting until fragrant before adding water. You can also add a 4×4 inch piece of dried kelp (kombu) for a more complex and savory Myeolchi Yuksu.
Q: How long does homemade Myeolchi Yuksu last
A: You can store the cooled Korean anchovy broth in an airtight container in the refrigerator for 5-7 days. For longer storage, it freezes well for up to 3 months.
