Hello everybody! Exciting exciting! This is the first recipe from my new cookbook! The book is still coming October 29th, but this is my first choice of recipes to show you from it. I chose it because you can use it as a substitute in any of my other recipes that call for anchovy kelp stock.

This is perfect for my vegan readers, but you don’t have to be vegan to enjoy this recipe: it’s delicious and I like it for a change sometimes. I know some people don’t like anchovies, this recipe will give everyone more flexibility when making Korean dishes.

I did a lot of experiments to develop this recipe, it was not easy or simple. I wanted to make a substitute for the deep savory flavor of anchovies, so I tried with all kinds of different vegetable and mushrooms and so far this is the best vegetarian stock I’ve ever tasted, that’s why I included it in my cookbook. For Korean cooking, the stock should also not be too red or too brownish, and it should taste simple and clean and savory.

My next video will be for vegetarian kimchi made with this stock, I can’t wait to show you!

As a bonus and byproduct of any stock making – anchovy kelp stock, or this vegetarian stock – you can make 2 delicious side dishes with the radish and kelp used in the process. The recipes are below: stir-fried kelp (Dasima-bokkeum: 다시마볶음) and radish pancakes (Mu-jeon: 무전). And also the leftover shiitake mushrooms can be chopped up and added to your kimchi fried rice, or any soup or stew at all. Nothing is wasted! Enjoy your stock making!


Makes 10-11 cups

vegetable stock ingredients


  1. Combine the mushrooms, kelp, radish, onion, daepa (or green onions), and cabbage leaves in a large pot. Add 4 quarts (16 cups) water
  2. Cover and cook over medium high heat for 30 minutes. If it begins to boil over, then open it, stir, and then put the lid back on but leave it slightly cracked.vegetable stock boiling
  3. Turn down the heat to medium and boil for another 30 minutes, until the radish is translucent and the stock is fragrant.
  4. Remove from the heat. Put a mesh strainer over a large bowl and strain. You will have 10 to 11 cups of clear and light brown stock.Chaeso-gukmul
  5. Reserve the cooked radish, kelp, and mushrooms to reuse. (See the recipes below)
  6. Let cool and use whenever a recipe calls for stock. You can store it in airtight containers and refrigerate it up to 1 week or freeze for up to 3 months.

radish and kelp

Stir-Fried Kelp (Dasima-bokkeum: 다시마볶음)

After the stock is made, the kelp will expand and it will weigh about 5 to 6 ounces (about 150 grams). You can make a delicious side dish with it.



  • cooked kelp (5 to 6 ounces: about 150 grams) from making stock, sliced thinly
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • 4 teaspoons soy sauce
  • 1 tablespoon rice syrup (or sugar), optional
  • 1 teaspoon toasted sesame oil, optional
  • 1 tablespoon toasted sesame seeds, ground, optional


  1. Heat a skillet over medium high heat. When the skillet is hot, add the oil. Add the kelp and stir-fry with a wooden spoon for 2 to 3 minutes, until the kelp looks a little springy and shiny.
  2. Add the onion and garlic and stir-fry for 1 minute.
  3. Add the soy sauce and rice syrup (if used), stirring another 1 to 2 minutes.
  4. Remove from the heat. Stir in sesame oil (if used) and sprinkle with the sesame seeds (if used). Transfer it to a plate and serve as a side dish for rice.

Radish Pancakes (Mu-jeon: 무전)

After the stock is made, the radish will still be savory. Covered with this vegetable stock-based coating, pan-fried, and served with this light dipping sauce they make for an irresistible snack.



  • 1 pound sliced and cooked radish from stock making
  • 1 cup all purpose flour
  • 1 cup stock (anchovy kelp stock or vegetable stock)
  • 1 teaspoon kosher salt
  • vegetable oil

For dipping sauce


Make dipping sauce:

  1. Combine soy sauce, vinegar, and sesame seeds in a small bowl. Mix it well and set aside.

Make batter:

  1. Combine the flour, kosher salt, and the vegetable stock in a bowl. Mix well.

Make pancakes:

  1. Heat a non-stick skillet over medium high heat. Add about 2 tablespoons vegetable oil and swirl the skillet to coat it evenly.
  2. Dip each piece of the radish into the batter by hand or with tongs, making sure to coat both sides generously, and put it on the skillet. Get as much batter on the radish as you can, and use up all the batter. Work in batches so you don’t overcrowd the skillet.
  3. Cook for about 2 to 3 minutes. Turn them over with a spatula and cook for another 2 to 3 minutes until both sides are golden brown.
  4. Flip over and cook for another minute and transfer to a plate. Serve with the dipping sauce.

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  1. galinaRo Israel joined 4/22 & has 1 comment

    Hello Maangchi,
    I want to make your vegetable stock , but I don’t have Korean radish in Israel and the Daikon is very expensive.
    what can I use instead?
    please note that since I keep kosher, the stoke has to stay vegan (can’t use seafood ).
    thank you so much in advance

    • sanne Munich joined 8/14 & has 311 comments

      Radish comes in many sizes – Israel exports the tiny variety that we call “Radieschen” here in Germany. You may even use the leaves which are usually discarded.

      Good luck, Sanne.

    • Gavi Jerusalem, Israel joined 2/23 & has 2 comments

      Hey Galina,
      I’m Israeli and keep kosher too, I was able to fine diakon radish pretty easily at an Asian supermarket in Jerusalem (Balagan formerly מזרח ומערב), you should be able to find it easily in the Merkaz too, if you live in the Tel Aviv area there are a whole bunch of Asian supermarkets, I know of one in the Central Bus Station that has. There isn’t a kosher issue with the veggie, unless it’s locally grown (I don’t think it is) and then you’d just need to deal with תרומות ומעשרות.

      Unfortunately, I wasn’t able to find gochugaru with a hechsher, though I might be able to get some from the kosher Korean restaurant Seoul House in the old city – if you haven’t been, I highly recommend it.

    • Gavi Jerusalem, Israel joined 2/23 & has 2 comments

      *I realize now that you were saying it was expensive, not that it was hard to find ‍♂️
      It was a little pricy when I got some today, but not too bad especially considering the amount and the fact that the used radish doesn’t go to waste!

  2. meestei Philippines joined 8/20 & has 1 comment

    Hi Maangchi! i was wondering what could take the place of onions? If someone does not eat onions & garlic. Thanks!

  3. ahra Australia joined 12/19 & has 1 comment

    I added too much kelp (75g to be exact)! Help! Should I remove it?

  4. EliseP Canada joined 12/19 & has 1 comment

    Hello Maangchi, I know that you used green onion as a substitute for the dae-pa but i was wondering if you ever used leek? This time of year the green onion is a little pricey and I do have leek that my brother grew which is why I’m asking. I’m very excited to make vegetarian kimchi but first I have to make the stock. I fell in love with your kimchi soup last winter and started making my own kimchi this fall, but my family is not used to the smell of the fish sauce .

  5. flowerlady24 MI USA joined 2/16 & has 1 comment

    Hi Maangchi,

    I thought my mistake may help other readers. I followed the recipe, however I used laver, the small square pieces of laver, thinking it was the same. My daughter who lives in South Korea laughed, “mom, you can’t use those!” She is correct, do not use Laver as a substitute for kelp, it makes the stock green :).
    The stock is still tasty.

  6. Mikeyj Detroit area joined 4/19 & has 3 comments

    I made your stock *and* the fried radish snack! All very tasty. I took some of the stock, added spices and vegetables, and turned it into a vegetarian Pho, too!

    See full size image

  7. Nora Nero East Java, Indonesia joined 2/19 & has 13 comments

    Maangchi-nim, there’s one question which keeps bothering my mind while watching and reading your recipe. What do you think if I put garlic into the stock? If you agree, then how many garlic do you suggest? (Oops, it’d 2 questions) Thank youu~

  8. joonieyah Christchurch, New Zealand joined 5/19 & has 5 comments

    maangchi omg!! i made all three of these recipes today and they all turned out amazing!!!! it means so much to me that you’re always so thoughtful and conscientious when it comes to those of us with dietary requirements, even in your meaty recipes you always give substitutions for us, and it’s very much appreciated. one question, what would you recommend i do with leftover batter from cooking the 무전? also does 무전 freeze well? i’m only one person and it made so much!

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