Anchovy dashi is the most versatile soup base for Korean food. It deepens the flavor for soup (gook), hot pot dishes(ggigye). I make the dashi in advance and keep it ready on the refrigerator all the time. It significantly shortens the cooking process in this way.
total 5 sq inches dried kelp (rinsed briefly)
2-3 dried shitake mushrooms
1 small handful dried anchovies
Add dried kelp and dried shitake mushroom in the water. Leave it in the room temperature for a few hours or overnight.