Comments on: Vegetable Broth for Korean Cooking

By: Hyosun

Hyosun — Wed, 11 May 2022 21:19:03 +0000

In reply to Chez. oh sorry about the late response. You can use any vegetables which are common in other cuisines, such as carrot, celery, other dried mushrooms, etc.

By: Chez

Chez — Sat, 07 May 2022 09:12:48 +0000

Hello Mrs Hyosun,
I just wanted to ask for some substitutes since we don’t get those type of specific ingredients here where I live, not nearby anyway. I know it won’t give the exact flavour but could you help?
Where we live we don’t get dashima, Korean radish, or shiitake mushrooms. Do you know any good substitutes? Would regular radishes be any good, or regular mushrooms?
Thank you again!
-Chez
🙂

By: Hyosun

Hyosun — Wed, 08 Jul 2020 02:05:36 +0000

In reply to Kimy. They are pretty tasteless after, but you can reuse mushrooms and dashima in the dishes you're using the broth for a texture and fiber.

By: Kimy

Kimy — Tue, 07 Jul 2020 09:12:28 +0000

Hiii,
I love your recipes and your inclusiveness to having vegetarian options. Just wondering what can you do with the vegetables after you made the broth?

By: Hyosun

Hyosun — Tue, 08 Oct 2019 04:34:14 +0000

In reply to Mark. Oh i missed your comment, but KAM correctly replied. See her comment.

By: Kam

Kam — Sat, 22 Jun 2019 02:20:58 +0000

This is Korean and vegetarian..so no it’s not missing it. Korean stock doesn’t use katsuobushi anyway, it uses anchovies.

By: Mark

Mark — Fri, 22 Feb 2019 09:06:00 +0000

Close to dashi. Missing katsuobushi.