Myeolchi–Dashima Yuksu is a foundational stock used across Korean cooking, especially in soups and lighter braises. Made from dried anchovies and kelp, it delivers a clean, deep umami that strengthens the underlying flavor of any dish it supports. The broth can be used immediately for soups like miyeok‑guk, or simmered down, frozen in ice‑cube trays, and kept on hand as a quick flavor base whenever needed. We used this stock in our restaurant as a base or flavor addition for many of our menu items.

Soak time for the kelp (and dried shiitake): The longer it soaks, the deeper the flavor.
This recipe makes roughly 6 cups of concentrated broth.

Ingredients

Suggested Equipment
Large stock pot
Large tea bag or tea ball strainer
Ice cube trays

Basic
12 cups water
1 ounce dried kelp
2 ounces dried anchovies (medium to large)

Deeper Flavor (Vegetarian)
1 ounce dried shiitake mushroom

Deeper Flavor (Beef)
2 ounces beef brisket (or other lean beef)

Optional
Sliced Korean or daikon radish
sliced white onion

Directions

Kelp
Fill stock pot with 12 cups of water
Soak the kelp in the water for at least an hour, up to overnight.

Mushroom (if used)
Toast in a dry pan for about two minutes, then place in the same water as the kelp and soak for 1 hour, up to overnight.

Anchovies
Pinch off the heads and the black line of the stomach from the anchovies, then put them in a dry skillet and toast over medium high heat for 2 minutes or so, stirring a couple of times.
Place in a large tea bag or tea ball.

Beef (if used)
Cut into thin slices.
Rinse under cold water.
Heat a very lightly oiled pan over medium high heat, add the beef to the hot pan and quickly sear both sides of each slice.

Optional Ingredients
Thin slice and quickly toast in a dry pan. Cut into pieces and add to the anchovy bag. (or use a second bag if needed)

Make the broth
Heat the water over medium heat until it comes to a slow boil.
Reduce heat to low, add the ingredient bag/ball with the anchovies. (add beef and mushroom now, if used)
Simmer for twenty to thirty minutes skimming oil or foam as needed.
Remove from heat if you will be using right away.
Remove kelp (and beef & mushrooms)* from stock.
Remove the seasoning bag and discard contents.
For concentrated stock place back on low heat and continue simmering, uncovered, until stock is reduced by half.
Remove concentrated stock from heat and let cool. 
You can optionally strain the broth through a coffee filter or a filter strainer.
Pour into ice cube trays, freeze, then cover tightly (freezer bag or freezer wrap large enough for the ice tray. Label with contents, and store frozen up to 6 months.

Spice Bags for Cooking Soup