Maangchi's Myeolchi-Dasima-Gukmul, or anchovy-kelp stock, is great to make in big batches, and can be stored in the freezer for up to 3 months.

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here


Credit: Photography by Christopher Testani

Recipe Summary test

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • In a large pot with a lid, add 4 1/2 quarts water, the radish, onion, scallions, anchovies, and kombu. Bring to a boil over medium-high heat, partially cover, and cook until the vegetables and kombu are tender, about 30 minutes.

  • Reduce heat to medium and continue to cook at a low boil, with lid ajar, until the radish is translucent and the broth is fragrant, about 45 minutes.

  • Reduce heat to low and simmer, with lid ajar, for 10 minutes. Strain through a fine-mesh strainer into a large bowl. Let cool. Stock can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 3 months.