Vegetable stock

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!

Ingredients

Makes 10-11 cups

• 5 large dried shiitake mushrooms
• 1 ounce dried kelp
• 1 pound Korean radish or daikon, peeled and cut crosswise 1/2-inch-thick slices
• 1 large onion, sliced
• 1 dae-pa (large green onion) or 4 to 6 green onions, cut into 2 inch long pieces
• 5 ounces green cabbage leaves (about 2 cups), sliced

Directions

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.
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.
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.

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.

Ingredients

• 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

Directions

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.

Ingredients

• 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

• 1 tablespoon soy sauce
• ½ tablespoon white vinegar
• 1 teaspoon toasted sesame seeds

Directions

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.

Print recipe