Ultimate Korean Stock
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Serves: 8½ cups
  • 10 cups Cold water
  • 2 Sheets palm size dried seaweed, Dasima/Kombu
  • 3 Dried shiitake mushrooms
  • 2 Large or 3 small green onion
  • 10 Cloves garlic, smashed or 1 bulb of garlic, cut into halves
  • 5 Ginger slices, ¼” thin
  • ½ Large yellow or white onion, roughly cut
  • 1 Tbs. Black peppercorns
  • 5 Large dried anchovy for sock, ¼ cup dried shrimp or dried pollack (If you are using dried anchovy remove all guts.)
  1. In a large pot, add all ingredients; cover and bring it to boil.
  2. As soon as it starts boil, remove dried seaweed out; cover, reduce heat to medium low and simmer for 30 minutes.
  3. Strain stock with a strainer and enjoy cooking with it!
  4. Keep it in refrigerator for a couple days or freeze it for long term use.
Recipe by Seonkyoung Longest at https://seonkyounglongest.com/ultimate-korean-stock/