Pressure Cooker Korean Anchovy Broth

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Rated 5.0 based on 1 customer reviews
Pressure Cooker Korean Anchovy Broth
Pressure Cooker Korean Anchovy Broth


  • 10 cups water
  • 1 Korean radish, peeled and sliced into chunks
  • ½ onion
  • 12 dried anchovies, head and guts removed
  • 2 dashima (kelp), palm size
  • 4 green onions, white parts only


For best results, we recommend using:


  1. Combine water, radish, onion, anchovies, dashima, and green onions in a pressure cooker.
  2. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High Pressure.
  3. Set steam vent handle to Venting to quick-release pressure.
  4. Strain broth and discard all solids.
Mealthy tip:

This broth freezes really well. Pour it into freezer-safe jars or resealable bags. If you are using the resealable bags, lay them on a baking sheet and freeze flat so they can be easily stacked once frozen. This saves a lot of space in the freezer. When you are ready to use a bag of the broth, either place it in a bowl and defrost in the refrigerator or place under running water until defrosted.


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Kai Douglas says:

I used this easy stock recipe to go with a Korean soup I made. Super simple, fresh flavors. I froze part of the batch and can't wait to unthaw and make soup again.