Anchovies: Korea's Secret Ingredient

More anchovies are consumed in Korea than in any other country - probably far more than in Italy. They are available in markets in up to four sizes in dried form, and in salted and extract versions. Fresh anchovies deteriorate very quickly and are only eaten immediately after the catch.

Large dried anchovies (over 77mm) are used to make soup stock, often preferred over beef stock. Medium and small sizes are braised; extra-small sizes (under 16mm) are fried. When fully matured, they are boiled and filtered to make an extract used in kimchee or as a substitute for soy sauce - giving dishes extra depth.

Anchovies are a nutritionally superior source of protein and calcium. So many recipes call for them that they are found in almost all Korean kitchens.