If you go to famous fish cake restaurants, noodle restaurants, etc., you can see that there are many restaurants that boil the soup with the broth, so you must be the main contributor to the rich taste of the soup Anchovy alone makes delicious broth, but it is made by mixing Jeon, anchovies, and baengdaengi in 6:4 or 7:3.

To get rid of the fishy smell of anchovies, fry them in a pot or microwave them and heat them for 1-2 minutes. The surface of anchovies is glossy before stir-frying, but if you stir-fry them, the moisture evaporates and the fishy taste is removed, making the surface dry.

Another source of anchovy broth, kelp. Most kelp has a lot of white powder on its surface This person has a lot of delicious kelp, but if you wash it in water because it's dirty, the delicious taste of kelp disappears You can wipe the kelp in running water or wipe it off with a wet kitchen towel One important thing!!! Putting a lot of scissor paper into the kelp would be better than putting the whole thing in between them

Stir-fry 20g of anchovies (about a handful) and add a sheet of 10cm in all directions of kelp, pour 5C of water, and boil it over low heat. The kelp is greatly swollen before it even tastes like kelp Then, if you make it generously over high heat, the soup will taste bitter. If you don't want to leave any lingering feelings about the kelp, simmer it slowly over low heat

Over time, bubbles form at the edge of the pot, and over time, when bubbles rise one by one from the bottom of the pot, the kelp is taken and anchovies are boiled over high heat. While the kelp was coming out, the anchovies were coming out
If you boil it for a long time, you won't have any lingering feelings about anchovies. If you boil it, it will taste bitter. After removing the kelp, boil it over high heat for 5-10 minutes, and the anchovies will all come out.

When you strain out anchovies and kelp through a sieve, if there is about 4C of water left, you will get a strong taste of anchovy broth When you boil anchovy broth with one or two dried peppers, it can take away the fishy taste and it can also have a spicy taste with the hidden taste.
The anchovy broth made like this is furniture for three days if it is long in the refrigerator. If you put it in a small pack and freeze it, you will be able to eat delicious soup without making anchovy broth every time.