Make this 3-ingredient Super Easy Pressure Cooker Fish Stock Recipe (Anchovy Stock) in less than 30 mins! Don’t worry, it does not taste fishy at all. This Korean style Dashi (Yuksu) is perfect for cooking Korean soups, jiigae stews & noodle dishes.
This Pressure Cooker Fish Stock Recipe, Yuksu, is a thin, clear cooking stock commonly used in Korean cuisine.
It’s quite similar to Japanese Iriko Dashi, thus also known as Korean style Dashi or Anchovy Stock.
This pressure cooker fish stock (anchovy stock) is much easier & quicker to make than chicken stock or vegetable stock.
Plus, all you really need is 2 ingredients + water!
What is Anchovy?
Anchovy is a small salt-water fish, with nearly 150 species around the world.
- One of the most sustainable fish.
- A good source of vitamins & nutrients.
- Used to make some of our favorite sauces – including Worcestershire sauce & Fish sauce.
- Can buy them fresh, frozen, dried, pureed, or salt/oil-packed.
Pressure Cooker Fish Stock (Anchovy Stock) are Great for:
- Basic stock to create a base broth for Korean soups, jiigae stews, and noodle dishes.
- Adding depth of flavors to your soups and enhance the flavors of your dishes.
You’ll Enjoy Pressure Cooker Fish Stock (Anchovy Stock) Because:
- Tastes light, subtle, savory and does NOT taste fishy (but subtle fish aroma)
- Super easy & quick to make
- Only requires 2 ingredients + water!
- Versatile usage for Asian/Korean cooking
- Healthy clear stock
Tools & Ingredients for Pressure Cooker Fish Stock (Anchovy Stock)
Cooking Tips for Pressure Cooker Fish Stock (Anchovy Stock)
1. For Cleaner Taste: remove the head and gut of each dried anchovies for a cleaner taste, but we found it unnecessary.
2. Kombu or Dashima (Edible Dried Seaweed/Kelp)
- Kombu (dashima) is NOT the same as nori (those used to wrap sushi or snack on)
- Cooking Kombu in boiling water will make the stock slightly bitter. So, it is better to place the kombu in the fish stock after the pressure cooking process.
3. Storage: You can keep this Korean Style Pressure Cooker Fish stock in the fridge for about a week or freeze for up to 3 months.
4. Making Anchovy Stock on Stovetop: Though it doesn’t save much time to make Anchovy Stock in pressure cooker compare to stovetop, we like to make anchovy stock in the pressure cooker to save stovetop space while we cook other dishes on stovetop. We also included the stovetop recipe below.
Craving more? Subscribe to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.
Pressure Cooker Fish Stock (Anchovy Stock)
♥ Support us & Pay it forward by sharing this recipe & tips on Facebook & Pinterest, so others can enjoy it too! Thank you 🙂
- Pressure Cook the Dried Anchovies: Place 30g dried anchovies and 4 cups (1L) cold running tap water in pressure cooker. Close lid and pressure cook at High Pressure for 5 minutes + 5 minutes Natural Release. Release remaining pressure and open the lid.
- Strain the Fish Stock: Pour the piping hot fish stock through a strainer in a container. Add three pieces of kombu in the fish stock to enhance the flavor if you like.
- Cool the Fish Stock: Wait until the fish stock has completely cool before storing it in the fridge. Discard (eat) the kombu after 12 hours.
- Discard or Eat the Anchovies: Discard the anchovies (or dry them off, stir-fry with some sugar and sesame oil for snack).
Cooking on Stovetop
- Add 30g dried anchovies and 3 small pieces kombu into a pot. Pour 4 cups of cold running tap water into the pot and bring it to a boil over high heat. Remove the kombu immediately and boil the dried anchovies for roughly 15 minutes. Turn off the heat and re-add the kombu for more flavor extraction.
Storage: You can keep this Korean Style Pressure Cooker Fish stock in the fridge for about a week. Freeze for up to 3 months.
Nutrition Disclaimer: The nutrition information are provided as a general reference only.
Looking for more Pressure Cooker Stocks?