Korean Temple Food Week
Recipes

etc.

Korean-style Vegetable Stock

Ingredients

· 10 Dried Shiitake Mushrooms

· 1/3 Radish

· 3 Ready-cut Kelps

· 5 Dried Chilies

· Dried Bamboo Shoot Leaves

· Perilla Oil

Directions

1

(For clear stock) Add to the pot the above ready-cut kelps, radish, shiitake mushrooms, dried chili and water and bring to a boil (remove kelps in 10 minutes).

2

(For thick stock) Stir-fry the above ready-cut kelps, radish, shiitake mushrooms, dried bamboo shoot and perilla oil in a pot. Add the water to the pot and bring to a boil.

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