Myulchi Gookmool | 멸치국물
12 cups water
12-15 large dried anchovies for broth
3 3×3 dashima (konbu)
Using a wet paper towel, remove the powdery film on the surface on both sides.
Clean the dried anchovies by removing the heads. Remove and discard intestines. Split the body in half.
Place the prepped dried anchovies in a pouch. The body and the heads.
In addition to the paper pouch, I also like using a re-usable stainless steel pouch. Both available in Asian grocery stores.
Add water in a large pot. Place dried anchovy pouch and dashima. Cover and bring to a boil. Once at boil, lower the heat and simmer for 10 minutes.
Remove dashima and the pouch. Cool.
If not using right way, cool, transfer to a container and refrigerate. For longer storage, divide in 1 cup portions and freeze.
Additional ingredients can be added to infuse different flavors to the broth such as dried shintake mushrooms and onions.