Vegetable Stock



  1. Boil 2 liters of water with dried kelp, radish, onion, and scallion/scallion roots for 30 minutes.
  2. Optional: Remove the head and the black innards of the anchovy and place the cleaned anchovy into a heated pan and gently stir them until they become crispy(3-5min). This is to get rid of their odor. Put them into a large tea ball strainer if you have one.
  3. Take the kelp out and let the pot boil for 10 more minutes. Add the anchovy-filled ball strainer into the pot.
  4. Boil the pot for 20 more minutes, take the ball strainer out, and boil the stock for 30 more minutes on medium-low heat.


  1. You can also put mushrooms, carrots, cabbages, shrimp skins, and shells into step 1.
  2. Alternately, you can also soak the dried kelp in lukewarm water for 20 minutes overnight for an even deeper flavor.
  3. If you are making stock for clear soup, do not include onions and carrots which will redden the stock.