Korean🥣 Soups & stews

Vegetable Stock (Chaeso-gukmul)

Name: Vegetable Stock (Chaeso-gukmul)
Total time: 1 h
Cuisine: Korean
Ingredients: 5 dried shiitake mushrooms; 1 oz dried kelp; 1 lb radish; 1 large onion; 1 daepa (large green onion) or regular green onions; 5-6 oz cabbage; 16 cups water

⏱ 60 min

A delicious vegetable stock made from dried shiitake mushrooms, kelp, and fresh vegetables. This aromatic stock can substitute for anchovy kelp broth in any recipe and is perfect for vegetarians. The cooking process yields tender radish and kelp as byproducts, which can be transformed into radish pancakes and stir-fried kelp side dishes.

Adapted from a video by Maangchi

Vegetable stock (Chaeso-gukmul: 채소국물)

Watch on YouTube

Ingredients

dried shiitake mushrooms5
dried kelp1 oz
radishwashed, peeled, and sliced approximately 1/2 inch thick1 lb
large onion1
daepa (large green onion) or regular green onionsor 4-5 regular green onions if unavailable; cut into approximately 2-inch pieces1
cabbage5-6 oz
water16 cups

Steps

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1
Prepare all the vegetables: dried shiitake mushrooms, dried kelp, washed and peeled radish sliced approximately 1/2 inch thick (using 1 pound), large onion, daepa cut into roughly 2-inch pieces, and cabbage measured to about 5-6 ounces.
2
Place all prepared vegetables into a pot and add 16 cups of water. Cover the pot and bring to a boil over medium-high heat for 30 minutes.
3
After 30 minutes, the stock will be boiling vigorously. Stir a few times, cover again, reduce heat to medium, and simmer for another 30 minutes, for a total of 1 hour of cooking.
4
Turn off the heat and strain the stock through a fine strainer to separate the solids from the liquid. You will obtain a clear, golden vegetable stock. Let it cool.

Vegetable Stock (Chaeso-gukmul)

Ingredients

Steps

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