In Korean cuisine, the secret to a rich and flavorful soup often lies in the broth. One key ingredient used to enhance depth and umami is Dipori. Although it looks similar to anchovies, Dipori is larger and produces a much stronger, richer flavor. It is mainly used as a dried fish ingredient for making broth.

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📌 What Is Dipori?

• Type: A small fish from the herring family, dried for culinary use
• Main Use: Broth ingredient
• Appearance: Larger and flatter than anchovies

Dipori is sometimes called “Dipori anchovy,” but it is actually a different species. It typically refers to dried young herring.

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🍲 Flavor Characteristics

✔️ Deeper and richer flavor than anchovies
✔️ Nutty and slightly sweet taste
✔️ Excellent for stews and soups

Adding Dipori to broth gives a fuller, more complex flavor compared to using anchovies alone.

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🥢 Common Dishes

🐟 Soybean paste stew (Doenjang-jjigae)
🐟 Kimchi stew
🐟 Seaweed soup
🐟 Various soups and hot pots

It is especially suitable for seafood-based broths or dishes that require a bold, savory base.

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🔪 Preparation Tips

✔️ Remove the head
✔️ Remove the internal organs
✔️ Lightly roast in a pan to reduce fishy odor

Proper preparation helps create a clean and rich broth without unwanted bitterness.

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🌊 Nutritional Benefits

✔️ Rich in calcium
✔️ High in protein
✔️ Naturally high in umami compounds (such as glutamate)

Dipori allows cooks to create deep flavor naturally, without relying on artificial seasonings.

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Dipori is:

🐟 A secret ingredient for deep, rich broth
🍲 An unsung hero of Korean soup dishes
🌊 A natural source of savory umami

When your soup feels like it’s missing something, adding just one piece of Dipori can completely transform the flavor.