Basic Korean Vegetable Stock

This post is warm-heartedly dedicated to A, a super swag and inked chic on Instagram who also makes delectable looking baked goodies in her Montreal abode. She is one of my first few blog followers who requested a vegetarian broth recipe to eat with the kalguksu noodles I posted a recipe for not too long ago. I was so ecstatic to get my first request, I started testing this recipe out right away.

Needless to say this recipe is a fool-proof one since I don't want to disappoint a Phd student of food discourse. :) 

It really meant a lot to me to know that this blog could be of use to fellow home cooks like myself. I hope to never lose this sense of gratitude towards anyone following this blog- all the content of this blog comes from the heart. That's what Waving Trees is about. 


  • 6.5 cups water

  • 1/2 a small daikon (a 1 lbs. or lighter daikon radish), sliced thinly

  • 1 medium onion, sliced thinly

  • 1 long Korean pepper, unstemmed and pierced

  • 5 dried shiitake mushrooms

  • 5 cloves of garlic, smashed

  • 2 palm sized rectangles of kombu

  • a handful of Korean watercress (about 10 stems)

  • 4 white stems of green onion, roots left on

  • 1 teaspoon whole black peppercorns

  • 1 tablespoon of guk ganjang (a light bodied Korean soy sauce for use in soups)

  • 1 tsp sea salt

Bring kombu to a boil. After it has boiled for about 3 minutes (and you can begin to smell the aroma from the kombu dashi), take out from water and discard.

Place all ingredients except soy sauce and salt into boiling water. Bring to boil again then turn down heat to low. Simmer, covered, for 45 minutes. Near the end of cooking stir in soy sauce and salt. Add more salt to taste if you wish. 

After 45 minutes or until vegetables have become soft, remove stock from heat and let cool with pot slight uncovered. Strain stock through sieve to separate out vegetables and peppercorn. 

Savor your beautiful veggie stock and enjoy with kalguksu noodles or other soup dishes!