Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Anchovy Dashima Broth

A basic broth made by steeping anchovies, dashima, radish, onion, large green onion, and shiitake mushroom stems, used in various soup dishes.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Anchovy innards cause bitterness and a heavy taste in the broth, so they must be removed for a clean flavor.
  • If dashima is boiled for more than 10 minutes, alginic acid is released, making the broth sticky and cloudy, so be careful.
  • Onion skin and root, as well as large green onion, add a refreshing sweetness and savory depth, so wash them thoroughly and use them whole.
  • Shiitake mushroom stems add a premium flavor that surpasses artificial seasonings.

Recommended for

  • Those who felt their homemade soups lacked deep savory flavor.
  • Those who want to learn the secret to a clean, traditional anchovy-dashima broth without any fishy smell.
  • Those who want to keep a healthy, homemade natural broth on hand instead of store-bought seasonings.

Shop ingredients on Coupang(Ad)

anchoviesdashimaradishonionlarge green onionshiitake mushroom stems

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