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Vegetable Broth for Korean Cooking

🇰🇷 South Korea

Servings: 4 Prep: 5 minutes Cook: 30 minutes Total: 35 minutes

Ingredients

  • 2 pieces dashima (dried kelp, about 4-inch square each)
  • 2 to 3 dried shiitake mushrooms
  • 1/2 medium onion, cut into chunks
  • 6 ounces Korean radish, cut into chunks
  • 2 scallions (or 1 large daepa)
  • 3 to 4 ounces green cabbage cores and leaves
  • 2 dried red chili peppers or 1 teaspoon peppercorns (optional)

Steps

  1. Soak the dashima and shiitake mushrooms in a large pot with 10 cups of water for about 30 minutes (optional, but improves flavor).
  2. Add the remaining vegetables to the pot.
  3. Bring to a boil over high heat, cover, and boil for 10 minutes.
  4. Remove the dashima, reduce heat to medium, and continue boiling for about 20 minutes.
  5. Turn off the heat and let the broth cool.
  6. Strain the broth into a large bowl, pressing the vegetables to extract remaining liquid.
  7. Store the broth in the fridge for up to a week, or freeze for up to 2 months.

Source: www.koreanbapsang.com