Simple Anchovy Broth
How to Make Quick Anchovy Broth in 5 Minutes Without Boiling
Anchovy broth is a staple for many Korean dishes, often requiring a lengthy simmering time of over an hour. But what if you could achieve a delicious, savory broth in just 5 minutes, without any boiling? This recipe reveals an incredibly simple method to make a flavorful anchovy broth that will elevate your cooking. While traditional broths often include ingredients like kelp, radish, onion, dried pollack heads, dried anchovies, and dried shrimp, preparing and simmering them can be time-consuming and tedious, especially during hot summer days. This recipe cuts through the complexity, offering a refreshing and clear anchovy broth with minimal effort. Get ready to impress with your cooking using this effortless broth technique!
Ingredients
- 10 dried anchovies (for broth)
- 1 piece of dried kelp (approx. 5x5cm)
- 1L (4 cups) water
Cooking Instructions
Step 1
Anchovies for broth are best stored in a cool, dry place, but for convenience and freshness, I seal them in vacuum bags and store them in the freezer. For summer storage, it’s recommended to keep food items in the refrigerator. Frozen anchovies don’t require thawing and can be used directly, which is very handy.
Step 2
Look for anchovies that have a bluish tint, a mild, non-fishy aroma, and a pleasant savory smell. Using good quality anchovies is key to a delicious broth.
Step 3
Carefully remove the heads and guts from the anchovies. This step is important to prevent any bitterness in the broth.
Step 4
The secret to eliminating any fishy taste in your anchovy broth is to toast them first! If using a gas stove, place the anchovies on a grill over low heat and toast them until lightly golden brown on both sides. This effectively removes the fishy odor. You can also toast them in a pan, but I find it a bit challenging with my induction cooktop. In such cases, using an air fryer is a great alternative. While I previously toasted dried anchovies and pollack heads at 180°C for 6 minutes, today I’m toasting these anchovies for just 3 minutes.
Step 5
Lining your air fryer basket with parchment paper makes cleanup a breeze when toasting the anchovies.
Step 6
Instead of the usual hour-long simmering with ingredients like kelp, radish, onion, and scallions, especially on hot summer days, we’ll do it differently. Simply bring 1L of water to a rolling boil.
Step 7
Once the water is boiling, immediately add the anchovies and the piece of kelp, then turn off the heat right away. (No need for onion, radish, chili seeds, or whole garlic!)
Step 8
Isn’t it surprising that we’re not even simmering for a minute? The key is to let the ingredients steep for at least 3 hours. As the broth cools, the deep, savory flavor of the anchovies will gradually infuse into the water. The result is a light yet deeply flavorful and clear anchovy broth.
Step 9
Strain the broth through a fine-mesh sieve to get a clear liquid. Even without prolonged simmering, you’ll achieve a wonderfully clear and refreshing anchovy broth. This is truly the simplest way to make anchovy broth. Enjoy its clean taste in all your dishes!
