Korean•healthy

Vegetable Broth for Korean Recipes

Here's a vegetable broth recipe that's great of Korean stews and soups. The provide a great foundation of flavor for your next dish.

Ingredients

Quantities are shown as originally provided.

1
Onion - peel the outer layers of the onion, leaving just one or two of the clean inner layer of skin. Also cut off both ends of the onion with roots and top. You can, if you want, rinse the root part and use it too. I find it's kind of hard to rinse all the dirt off so I just cut it off.
2
Radish - peel or clean the skin and cut into a smaller chunk that's about 2 oz
3
Korean Leek - cut off roots (or clean them if you want) and peel away the dirty outer layer. If it's a long Daepa like in the picture, cut it into 2-3 pieces so it will fit in the pot. If using regular green onions, you can just cut in half.
4
Dried Dasima Kelp - if you have a big piece of dried kelp, break off a piece about the size of your palm or in my case a little narrower and longer.
5
Shitake Mushrooms - my dried pyogo beoseot 표고버섯 is nice and big so I just used 2 but if you are using a smaller dried shitake mushrooms then use more. Rinse quickly under water to wash away any dust.
6
In a pot, add water then add onion, radish, Korean leek, mushrooms and bring to boil. Cover partially with a lid.
7
Simmer for 30 min. Then add the dried dasima kelp and simmer for another 10 min. Leave it uncovered for this part.
8
Let the broth cool then transfer to a container and refrigerate for up to a week. Freeze it for longer storage.