Korean Anchovy Broth
A traditional Korean base stock (yuksu) made from dried anchovies and dashima kelp, pressure-cooked in a fraction of the usual time.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 8 cup | 1.9 l | water |
| 0.75 | Korean radish, peeled and sliced into chunks | |
| 0.5 | onion | |
| 10 | dried anchovies, head and guts removed | |
| 2 | dashima (kelp), palm size | |
| 3 | green onions, white parts only |
Instructions
SERVINGS: 4/6/8/10 (6 Quart / 8 Quart) READY IN: 30 min | PREP TIME: 15 min | COOK TIME: 15 min
- Combine water, radish, onion, anchovies, dashima, and green onions in the inner steel pot of the pressure cooker.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High Pressure.
- Set the steam vent handle to Venting to quick-release the pressure.
- Strain the broth and discard all solids.
Mealthy Tip: This broth freezes really well. Pour it into freezer-safe jars or resealable bags. If you are using resealable bags, lay them on a baking sheet and freeze flat so they can be easily stacked once frozen. This saves a lot of space in the freezer. When you are ready to use a bag of the broth, either place it in a bowl and defrost in the refrigerator or place under running water until defrosted.