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Korean Seafood Broth Recipe

Korean Seafood Broth Recipe

Super nutrient-rich broth, perfect for making Korean soups and stews.
Prep Time 20 mins
Cook Time 30 mins


  • Carcass from at least a 4-5 pound white fleshed fish (e.g., snapper, rockfish, blackfish) with gills removed. Cut as need to fit into pressure cooker.
  • Shells and heads from at least 1 pound shrimp, turned into shrimp mush.
  • 1/4 cup medium sized dried whole anchovies
  • 4 whole shiitake mushrooms, roughly chopped
  • 1 whole onion, roughly chopped with skin left on
  • 2 small Korean radishes left whole or a 4 inch chunk of daikon radish cut in half
  • 1 small whole head of garlic sliced through middle
  • 4 whole scallions, roughly chopped
  • 2 cups Chinese celery, roughly chopped (regular celery can be used)
  • 2 pieces of dried kelp


  • Add all ingredients to pressure cooker.
  • Fill with water to max line.
  • Cook on high pressure for 30 mins. (Don't start timing until high pressure is reached.)
  • Allow pressure to release naturally.
  • Allow broth to cool then strain.
  • Now ready to be saved or immediately used.


  1. Please see blog post for fish head and shrimp mush prep.
  2. Also note - that this broth will need further seasoning with salt and or fish sauce when used in recipes.