Versatile Korean stock ｜한식 만능 육수[vegetarian/vegan option]

Stock(육수) is very important in Korean cooking, just using the stock will make a big difference to your soup, stews, & side dishes! With basic ingredients, it is so easy to make with simple steps!

In Korean cooking, there are several variations to the stock, some recipes only require dried anchovies(멸치) or dried kelp(다시마), whereas others require a variety of vegetables or even several different kinds of dried seafood.

I personally like complexity in the stocks, so I add different kinds of aromatic vegetables along with dried anchovies and dried kelp(For vegan, just omit the dried anchovies! The stock will be still very flavorful). You will be surprised by the flavors drawn out of the vegetables!

This stock is 100% versatile. You can use this stock for different kinds of dishes: soup, stews, side dishes, or even for making seasoned pot rice. No complications here!

How to make Versatile Korean stock(Korean vegetable & anchovy stock)?

Making this stock is so simple & easy! Take a look at my YouTube video below and try the recipe yourself!

Be sure to check out my YouTube video to see the full & detailed instructions and explanations about the ingredients 🙂

Print Recipe

Versatile Korean stock

This is a versatile stock with vegetables and dried anchovies for Korean cooking. With simple ingredients, make a big difference to your soups, stews, and side dishes! Adds deep flavors & umami to your plant-based cooking!

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Soup

Cuisine: Korean

Keyword: Broth, Stock

Servings: 1 liters

Author: Taeyeon @ 1-2-3 Kimchi

Ingredients

• 5 cup water (1.2L)
• 10 g dried kelp(kombu/dashima) 10x10cm or 4×4 inch size
• ½ cup dried large anchovies (approximately 20 anchovies, 30g)
• 2 dried shiitake mushroom
• 3 stalks green onion (or ½ stalk Asian leek)
• 1 cup daikon radish 100g
• ¼ large yellow onion (½ medium onion)
• 2 garlic cloves

Instructions

• Place all stock ingredients in a pot, bring to a boil on medium heat.
  
• When boiling, take out the kelp and continue simmering over low heat.
  
• Keep simmering for 30 minutes. Strain.
  

Video

Notes

★ Yields 4 cups(1 liter)

★★ For vegans, omit the dried anchovies and add an extra shiitake mushroom and a piece of kelp(10x10cm/4×4 inch size)

★★★ Keeps fresh in the refrigerator for 3 days and 4-6 months in the freezer (Make a big pot and individually portion them into zipper bags or containers to use them whenever you need it)

How to use the leftover veggies from making the stock?

Did you know that you can use the leftover veggies from making the stock into your cooking? I always felt like I could do so much more with the vegetable leftovers.

After making this stock, you can still use the cooked vegetables like daikon radish, shiitake mushroom, & kelp for your soup/stews. The vegetables are still flavorful and filled with fiber, why throw them away?

In my next posting, I will share the ways to use cooked daikon radish & shiitake mushroom for a hearty and deliciously filling stew, Lentil Doenjang-jjigae(Korean soybean paste stew). So stay tuned!

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If you have any recipe requests, please feel free to share your ideas!