Korean anchovy broth (stock), known as ‘myeolchi yuksu’ (멸치육수), is an essential staple in Korean cuisine. The term ‘myeolchi’ (멸치) means ‘anchovy,’ while the term ‘yuksu’ (육수) means ‘broth,’ ‘stock,’ or ‘gravy.’ In Korea, people use this broth as a base to make many soups, stews, and many other dishes.
Walking around the grocery store, you may have seen canned anchovies sitting next to the canned tuna and salmon, but have you ever used them? If you have cooked with canned anchovies, have you ever heard of using dried anchovies as an ingredient? In much of East Asia, including South Korea, people prepare anchovies by sun-drying or steaming and dehydrating them. In South Korea, this dried ingredient is used as a base for many of the most traditional and popular dishes in the country. Here, we will learn about this ingredient and how it is used!