English Name: Korean Vegetable Stock
Korean Name: 채수
Storage: Can be refrigerated in an air tight container for up to 4 days or frozen for several months.
Classified Under: Soups/Stews
Koreans love soups and stews. And the secret to good soups and stews is having a good broth as a base.
This recipe is commonly used in Korean Buddhist temples to add a deep umami flavor to soups and sauces. This easy and simple recipe can be used for all your Korean cooking needs. All you need is 3 ingredients and around 20 minutes to prepare.
This recipe makes around 1.5 cups of broth but you can double or triple the recipe according to your needs. Use right away or store in the fridge for up to 4 days or freezer for months at a time.
Give this simple vegetable stock recipe a try and let me know what you think! :)
Makes: 1.5 cups vegetable stock (for every 2 cups of water)
Prep Time: 2 minutes
Cook Time: 20 minutes
1. Briefly rinse the dried shiitake mushrooms and dried kelp in running water to remove excess dirt on shiitake mushrooms and white substance on kelp. Add it to a pot.
2. Add 2 cups of water to the pot (or more if you're doubling or tripling the recipe).
3. Close the lid and bring the water to a boil. As soon as it boils, reduce the heat to low and let it simmer for 20 minutes. That's it! Your vegetable stock is ready to use for all types of Korean soups and stews!
You can store this in the fridge in an airtight container for up to 4 days or in the freezer for several months. I like to freeze my stock around 1.5-2 cups at a time in mason jars. Just be sure to leave at least 2 inches space at the top because it will expand as it freezes and can crack the jar.
Reserve the kelp and mushrooms for other dishes (ideas and recipes below) or discard.
Overnight Soak Method
If you have some extra time on your hands, you can make this broth by soaking ingredients in a mason jar overnight. For this method, I like to double the recipe so it fills the whole jar (but it's not necessary).
1. Simply add 4 shiitake mushrooms, 2 piece kelp, and 4 cups of water to a mason jar.
2. Close the lid, and mix the water around so the kelp and mushrooms are coated with water. Then, place in your fridge and let it soak overnight (at least 6 hours) till the broth becomes a clear, light brown.
3. Gently remove the kelp and shiitake mushrooms (making sure to squeeze out excess water into the jar) and use the broth for all your Korean cooking needs.
What to do with leftover Shitake Mushrooms and Kelp
Kelp and shiitake mushrooms are extremely nutritious and flavorful. That's why you should save and use them for other dishes you make. Here are some ways you can use them.
Some ways to use shiitake mushrooms:
Still can't think of ways to use them? Why don't you try my simple yet delicious kelp and shiitake stir fry recipe below? :)
Simple Shiitake Mushroom and Kelp Stir Fry
For every 2 shiitake mushrooms and 1 piece kelp, you'll need:
1. Slice shitake mushrooms into thin strips. Cut kelp into half or thirds (as the kelp has expanded to a large size) and then cut into thin strips as well.
2. Heat a non-stick skillet over medium heat. Add a few drops of vegetable oil and add the mushrooms and kelp. Stir fry for about 2 minutes till mushrooms are slightly brown on sides.
3. Then add the soy sauce and sugar, and stir fry for 1 more minute till sauce has been absorbed. Turn off the heat and add sesame oil and sesame seeds and mix through.
4. Serve with rice as a side dish or just eat it on its own. It's delicious!! :)
Want to receive updates on vegan Korean cooking?
Subscribe to get updates on new recipes, behind the scenes stories, vegan cooking ingredients, interesting news on vegan Korean food, and more!
After going vegan, I missed eating Korean food I grew up with. Seeing the lack of resources on plant-based Korean cooking, I decided to develop and share delicious and easy vegan Korean recipes that anyone can make!
More about me>
Copyright © Vegan Seoul Food.
All Rights Reserved.