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Lim Sung-geun's Anchovy Broth

A versatile anchovy broth completed in just 15 minutes using Master Craftsman Lim Sung-geun's secret method—deep, savory, and free of any fishy odor.

Ingredients needed 5 servings

Recipe

Cooking tips

  • If you pan-fry the anchovies once before cooking, the moisture and fishy smell will dissipate and the broth will become much more savory.
  • If you slice the radish thinly or chop it finely, the deep flavor of the broth will infuse better in a short time.
  • If you boil the anchovy broth for more than 15 minutes, the bitter and murky taste from the anchovy innards will leach out, so stick to the cooking time.

Recommended for

  • Those who want to always have a clean, savory, all-purpose broth base on hand without any fishy odor.
  • Cooking beginners who want to quickly achieve deep umami in stews or soups.

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