Vegetable broth in a jar and a measuring cup
Print Recipe
4.5 from 4 votes

Vegetable Broth for Korean Cooking

Learn how to make Korean vegetable broth for your Korean soups and stews! It's super easy to make and requires very few ingredients.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Korean
Servings: 4
Author: Hyosun


  • 2 pieces dashima about 4 inch square
  • 2 to 3 shiitake mushrooms
  • 1/2 medium onion cut into chunks
  • 6 ounces Korean radish cut into chunks
  • 2 scallions 1 if using large one, daepa or 1/2 leek
  • 3 to 4 ounces green cabbage cores and leaves
  • 2 dried red chili peppers or 1 teaspoon peppercorns - optional


  • Soak the dashima and shiitake mushrooms for about 30 minutes in a large pot with 10 cups of water. You can skip soaking if you don’t have time, but soaking maximizes the flavor of the broth. 
    Dashima and shiitake mushrooms in a large pot of water
  • Add the other vegetables you're using to the pot. 
    Vegetables in a large pot of water
  • Bring it to a boil over high heat and boil, covered, for 10 minutes. Remove the dashima. Reduce the heat to medium, and continue to boil, for about 20 minutes. Turn the heat off. Let the broth cool.
    Boiling vegetables in a pot
  • Pour the broth through a strainer into a large bowl. Press the vegetables with a spoon or spatula to squeeze out any remaining broth.
  • Store the broth in the fridge up to a week, or in the freezer up to 2 months.