There are also a few variations of this Korean dashi, but the key really is the anchovies and seaweed.  Some will add fresh onions, fresh white radish, fresh garlic, fresh scallions, or fresh ginger or dried shiitake mushrooms.  Dashi is actually a Japanese name for soup broth and is also recognized in Korean cuisine as dashi.  It’s so commonplace that it’s the equivalent to chicken broth in powdered and canned form.  You can also buy dashi in both prepared powdered and liquid form so you don’t have to prepare it yourself and have readily available soup at your disposal!

• 5 L of fresh water
• 25-30 dried anchovies, heads removed
• 1 large sheet of dried kelp 
• half fresh white radish, with skin peeled and thinly sliced
• optional, 2-3 fresh slices of ginger (which can help remove some of the fishy flavours and scents from the soups – this is a Chinese trick that we use for fish soups, too!)

1. Remove the heads from your dried anchovies and put them into your soup pot.  No washing or cleaning is needed, just simply remove from the bag.
2. Remove the dried seaweed sheet from the packaging and snap into pieces to fit into the pot and put into the pot
3. Peel your white radish (enough to remove all the skin if you plan to eat it, as the skin can be quite tough and unpleasant to eat) and slice into 1 cm thick slices (or any thickness you’d like)
4. Put everything into your soup pot
5. Add in the water
6. Boil on high for 10 minutes, covered
7. Reduce boil to another 20 minutes
8. Strain all the ingredients, separating the liquid from the soup goodies 
9. This strained soup is your dashi!  You can use directly as is into your soup of choice or put into mason jars and store in the fridge for up to 3 days.