Dashi (kombu or instant dashi)Some stores
Use 1:1 as the liquid
Same umami family — a little cleaner and less fishy.
▼ fishy
Ingredient guide
Anchovy stock 멸치육수
Broth simmered from dried anchovies (myeolchi), usually with kelp (dasima). It is the quiet backbone of many Korean soups and stews, adding savory depth without tasting fishy when the anchovy guts are removed.
Taste
Light and savory with a clean, oceanic umami.
What to look for
Dried anchovies in the freezer or dried-goods aisle of Korean markets (the medium size is for broth). Stock packets and powder are a convenient shortcut.
Storing it
Keep dried anchovies in the freezer. Fresh stock lasts 3–4 days in the fridge and freezes well.
How to find Anchovy stock, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- myeolchi
- dried anchovies
- anchovy stock pack
- 멸치육수
Show this at the shop멸치육수
Where to look
- Korean grocery stores, in the dried seafood section
- Asian supermarkets (dried anchovies for soup)
- Ready-made stock packs or powder in Korean stores
Watch out for
- Buy the medium-size soup anchovies, not tiny snack ones.
- Japanese dashi is a milder stand-in.
Can't find Anchovy stock? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Low-sodium chicken or vegetable stockEasy to find
Use 1:1 as the liquid; taste before adding salt
Rounder and less briny. A few drops of fish sauce brings back the depth.
▼ briny depth
Where to buy it near you
Recipes that use Anchovy stock
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