This is a stock made from anchovies and dried kelp, which is used in a lot of Korean recipes.

Ingredients

• 8 large dried anchovies, heads and guts removed
• 8oz Korean radish, peeled and cut into thin pieces
• 1/2 oz dried kelp (dasima in Korean, also known as kombu in Japanese)
• 3oz onion, sliced thin
• 1 long green onion, including the roots (daepa in Korean, also known as naganegi in Japanese) cut crosswise into 2in pieces

Substitutions

Japanese Daikon radish can be substituted for Korean radish.
2 scallions can be subtituted for the daepa onion.

Instructions

1. Heat a large pot over medium high heat and add the anchovies. Stir until aromatic, about 3 minutes.
2. Remove from heat and add the remaining ingredients and 3 quarts of water. Cover and cook for about 10 minutes.
3. Stir the ingredients and cover again, lower the heat to medium and cook 30 minutes or until the radish is translucent.
4. Strain all ingredients, leaving you with a clear stock of about 9-10 cups.

Further reading

Thanks to Maangchi for this recipe. Original page includes a tip on how to use the leftover kombu for a side dish.

• Maangchi - Anchovy kelp stock