Myeolchi yuksu — Korean anchovy stock
Myeolchi yuksu is a broth of dried anchovies, often with kelp and radish. It is the base for many Korean soups and stews; tablets are the quick shortcut.
Dried anchovies, kelp, radishTablets as a shortcutUpdated Oct 20, 2026
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The Joah Korean Soup Broth, Anchovy (25 tablets)
5 g tablets (0.18 oz each) in individual packs. The listing says to add one tablet to the pot for stews such as budae-jjigae, kimchi stew and soft tofu stew.
What it is
Yuksu (육수) means broth. Myeolchi yuksu (멸치 육수) is made by simmering large dried anchovies, usually with dried kelp (dasima) and Korean radish, then straining.
How it is used
It is a base for stews and noodle soups, and for tteokbokki sauce. On K for All, our Tteokbokki and Sundubu-jjigae recipes both use anchovy stock.
Our Sundubu recipe gives two ways: dissolve one anchovy stock tablet in 1 cup (240 ml) hot water as the package directs, or make a from-scratch broth of 8 large dried anchovies, a piece of dried kelp and 140 g Korean radish in 4 cups of water, 10 minutes on medium-high and 20 on low, then strain. Plain water also works, but stock adds a layer of flavor.
Choosing and storing
For homemade broth, choose large dried anchovies meant for stock.
For tablets or sticks, read the label: the Joah tablets below are 5 g each and are sold for budae-jjigae, kimchi stew and soft tofu stew. Tablets like these are seasoned, so you may need to add less salt.
More on K for All
Sundubu-jjigae recipeTteokbokki recipeKorean pantry essentials guideKorean pantry starter kitMaangchi – Myeolchi