Ultimate Korean Stock : Basic Korean Stock Recipe for All Korean Food 만능육수

[@ShallowPocketDesigns]

I watched your video and then drove 30 minutes to the closest Korean market to buy all of the ingredients for this and for tteokboki. I made the broth already and it is DELICIOUS! My husband was excited and impressed. I am making your tteokboki tomorrow. I hope I do it justice. Thank you for being so thorough yet simple to follow.

[@SeonkyoungLongest]

ShallowPocketDesigns Wow! So glad you went to Korean market and got all the ingredients!! :-D Good luck making tteokbokki tomorrow in your kitchen~! :-D

[@ariellev9185]

I made this stock this morning to make budeojang jjigae and it is the BEST stock I have ever tasted. The dried shiitake mushrooms really give it a deep flavor that is indescribable. Thank you so much for sharing this delicious recipe :) Edit: 6 years later and I use this for all of my Korean recipes. I make this at least once every couple of months and freeze what I don’t use day of. I started putting it in the instant pot w/out the kelp and just putting a bit of dashima to boil with it when cooking. Great hack and you can just set it and walk away :)

[@peterdoe2617]

@ Arielle V: some mushrooms bloom in aroma, when dried. Shiitake is one of them. If you liked this one, try using morels. But be aware of the prices! Morels are next or (sometimes) more expensive than truffels. Take just a few to try them out.

[@tmnprlsaicntr]

I have made made the same stock without any seafood but added beech & oyster mushrooms as well as half teaspoon of miso paste to substitute the kick from the anchovies. It was awesome. The best part is that I then pickled the cooked ginger slices separately & all other ingredients were combined into a side dish of its own!

[@xjpnfanx]

just made this (veggie version) with a new cast iron pot and this recipe is such a good base for deonjang jigae. guys don;t feel obligated to add anchovies/shrimp tbh its still delicious as heck! Also i only had toasted nori, so i added it the last 5 mins of cooking.

[@TheWellnessKitchen]

Hi Seonkyoung, I love this video. I was injured in a car accident recently so now I have time to brush up on my chef skill. Some people may think this is TMI, however some great businesses have come out of short falls. Again love watching you. Maybe one day you can do a meet up in Dallas, Texas.

[@SeonkyoungLongest]

Jessica Wilson Oh no! Hope you get better soon Jessica! If I ever go to Dallas, I will do a meet up! :-D

[@TheWellnessKitchen]

I will get well soon. And I'll be praying for you to do one here. Bring Korean for out of the northern Dallas suburbs and into the heart of the city. Start a food culture explosion. Lol. Keep up the awesome work.

[@xEternalSlumberx]

I made this today and used it to make your tteokbokki recipe. I am going to use it to make your kimchi jjigae as well once my kimchi is sour enough. I have it sitting on the counter to speed up the fermentation process. I'm gonna try your gyeran jjim too with this stock! I have made your gyeran jjim recipe before, but I used seafood stock and it was fine that way, but I'm sure it's better with this stock. I love love love Korean food.

[@mgtupload3836]

Omg Seonkyoung!! I just made this and it smells so good. It literally smells like slow cooker pulled pork I used to make even though I made the vegetarian version by omitting the anchovies. Thank you! Can’t wait to use this tomorrow!

[@xochaoyox]

omg! I just made this today and it's so good. I used it for my hot pot and I will be making tteobokki with this stock next. Thank you so much for the recipe!

[@dpamerica1422]

I love your recipes. You are so personable and such a good teacher. Thank you for everything that you do. MUAH!!

[@ThePambot]

Seonkyoung, thanks so much for sharing your recipes! I used to teach in Korea, so I often miss the food. This is the first time I've attempted making jjigaes at home in Canada and your videos + website are a wonderful resource. Kamsa hamnida! :D

[@androphilic3801]

I always use most of your recipe... Thanks for being great!!

[@filmcharlie7522]

very useful and healthy..have been looking for it for a long time, thank you!

[@SeonkyoungLongest]

charlie lau Awesome~!

[@liza6162]

You make awesome videos! Thank you so much, I have learned so much and made some korean food!

[@mialeming3505]

just made korean stock!!...sooo smell good!!!... thank you!. next time if i complete my recipe for kimchi wanna make that too.. thank u again...

[@kimberlygoodwin8500]

I make this every two weeks. Thanks!

[@xxxxxx-sy3fs]

hiii I just want to ask how long this stock can be kept in the freezer and is dasima dried kelp? Your videos are great and I would really love to try making kimchi stew tomorrow Thank you!!!

[@sweetoneloves6811]

delicious... I did the stock and it came out yummy.. thank you

[@NewHOD]

I cannot wait to try making this awesome simple soup stock for my kimchi jiggae! Thank you!

[@warrentram7602]

Hi Seonkyoung, I noticed you didn't put any Korean radish in. Is it because it just does not go with these flavors? I thought putting in mu was pretty standard for a basic yuksu but I may be mistaken. What is your opinion?

[@looshandnugget]

Is this a good base for tteokbokki sauce?

[@alexl0890]

Yup!

[@SeonkyoungLongest]

Loosh Of course!

[@ZeroArmour]

Gonna be trying this today, fingers crossed.

[@jessyca9833]

making this for my new favorite soup; kimchi tuna soup!!! Very excited!

[@oliviadellecave1058]

Can't wait to try this out! Thank you so much! :)

[@kellyscarlet8925]

Hihi! May I ask how long can the soup last in the fridge? Thank you! Always enjoyed your videos!!

[@froodoftheforest]

You can Google "How long does stock last in the fridge"

[@Siamsizzles]

great recipe, looking forward to lots more yummy recipes from you in 2015, happy new year! :D

[@SeonkyoungLongest]

Siam Sizzles Thank you! Happy new year to you too!!

[@charlineyang-borderies5505]

Hi~ I really love your recipes! Thanks to you, I can eat the Korean food at home whenever I want! No need to pay to a restaurants neither spend time to search for them ( P.s. I am a big fan of korean food :p). Well I just get a question for this soup base, after made them, how and how long can we keep them to use for cooking at next time?

[@SeonkyoungLongest]

jingyun yang Hello! You have to keep them in a refrigerator and it will be good for a week. :-)

[@charlineyang-borderies5505]

Seonkyoung Longest OK get it! Thanks a lot!! And continue to do how you did, it's just wonderful!! :D

[@mommyannepheio8704]

New subscriber here ♥️ i so love korean food.. drooling 🤤🤤🤤🤤🤤

[@LoveKoreanCooking]

I even love your videos more day by day!!

[@SeonkyoungLongest]

Mei Lani Thank you so much!!

[@Maddie-rv6sp]

you seem like such a lovely wonderful person ! love your personality and recipes! new subscriber :)!

[@SeonkyoungLongest]

moreBANANAS Duh Welcome to Asian at Home!!

[@jujube5152]

Thank you, Seonkyoug! I just finished making this stock right now by following your KZbin video plus the written recipe b/c I'm a slow learner in the kitchen haha! I'm excited to use it in the next several days for your recipes like the 떡볶이 & 김치찌개 for my boyfriend who has finally returned home from deployment ^_^ Not sure if you'll see this, but if so, at the top of your head..What other recipes would you recommend these for? And once I am done making the stock, do you just discard the non-stock items or do you save/use them to eat the next day (i.e. the mushrooms, anchovies, seaweed)? THANK YOU SO MUCH. YOU'RE SO WONDERFUL & 멋있어 ^_^

[@marissamelvin5249]

New subscriber here from Florida, USA

[@MrQuagmire26]

Hi, i'm not a huge fan of dried fish products. Can I use Nam plah (thai fish sauce)? I know it's not authentic, but it's also primarily made from anchovies.

[@SeonkyoungLongest]

+MrQuagmire26 that's fine to do! 😊

[@dbsk06]

I always cheat with fish sauce if I'm too lazy to make stock

[@joelreynoso4572]

dbsk06 answered my Q, thanks!

[@Lisse...]

@@dbsk06 how do you make your "stock" then? Just water and fish sauce?

[@dbsk06]

That Belgian Girl yes. The key with these (korean) stews and soups is to simmer it for at least 10 minutes even 20 if you have time, the more the better. Fish sauce enhances the flavors but I’d make sure to include everything else like the green onions, regular onions, etc because if you take out too many ingredients, it won’t be close to the intended dish.

[@mariaafram443]

According to the dry shitake mushrooms i did buy, you should rinse them in hot water before using them for cooking, but you are using them dry. Can i use my dry too?

[@cutieluvxio9275]

This it so good! I just made it today 😂❤️

[@SeonkyoungLongest]

+cutieluv xio hope you to makes lots of delicious dishes with this stock!!

[@_John_Conner]

very cute. thanks for the tips, i never take the poo out of the anchovies but I think i will start now lol

[@SeonkyoungLongest]

Andrew Kim Learn something new everyday! ;-)

[@mickeyescribano1582]

I'll start cooking tomorrow coz of this! ❤️❤️❤️

[@LuvJapAnime]

I love your videos. Thanks for sharing! :)

[@SeonkyoungLongest]

+LuvJapAnime My pleasure! Thanks for watching!

[@BananaWanaify]

사랑해요 언니! 저는 재일 팬이에요!

[@SeonkyoungLongest]

Kris Wu's Wifey 나도 사랑해요~

[@gbabyjzphil23]

This looks amazing!!

[@sulyhasinto]

Love it, love you! Fighting!

[@MarieEmilieZ9]

If i don't have dried anchovies but i have fresh ones is the same?

[@mam3800]

hello, can i omit the dashima? it was very rare in my country :(

[@vangiewillis6272]

Good stock recipe...questions - noticed you didn't rinse kelp and dried shitake mushroom..,is that ok? Just curious. I usually soak dried mushroom first before boiling is there any difference? Thanks

[@SeonkyoungLongest]

+Vangie Willis You can wipe/rinse tired kelp and mushrooms if you'd like too. If you can soak the dried mushrooms before cook them, that would be even better! :-D

[@amarismoore7388]

Lol “like their poop”. The way she said that was the cutest!!!!

[@esteeinsweden]

Awesome ! Thanks for the video😉

[@SeonkyoungLongest]

Shiokoholic pantry You are more than welcome! ;-)

[@dyahanggraheniintankirana1462]

Dried katsuobushi on this broth taste becomes more tasty

[@Muslim_Lady]

It looks good .. I will try making it, but I don't have dashima .. is it ok to use myeok (미역) instead? I am new to korean cooking .. 감사합니다 ^^

[@SeonkyoungLongest]

+Muslim Lady Hello, you can't replace Dashima with Miyoek. Just omit the dashima.

[@Muslim_Lady]

+Seonkyoung Longest .. oh ok .. thank you

[@donprice732]

Looks awesome friend

[@AzNFiR]

Hi! Just subscribed :) trying to learn how to cook more Korean food because I miss it so much. Would you be able to do Galbijjim?

[@SeonkyoungLongest]

Wonsahm Chung Quick version: kzbin.info/www/bejne/ooDcmGZshaathMk Regular version: kzbin.info/www/bejne/ppmrZ4aqod53haM

[@AzNFiR]

Thank you!

[@baileebrown6727]

Can I use dried kelp instead of dried seaweed? I prefer kelp broth

[@mucxlx]

Can i use Nori seaweed instead? Its made in Korea ;D

[@amnaasghar5683]

If I am using really small dried anchovies do I need to gut the anchovies?

[@honeylee1031]

What kinds of soups or sauces can you use this stock for? Can you use for miyuk? Please let me know which kinds woukd be best to use this stock for!

[@SeonkyoungLongest]

Honey Lee You can make any type of hot pot(shabushabu) dishes, I have my recipe links here: kzbin.info/www/bejne/i6augZugrZ2lg5Y kzbin.info/www/bejne/iXrIiqxqoJ2AjdU You can make Kimchi jjigae, Doenjang Jjigae, Tteokbokki, add in gochujang for bibimbap sauce and more! :-D

[@zzzcreepyzzz]

I love your accent! So cute!

[@YoLo-sq8kq]

cute for you to fondle, but wouldn't be acceptable in corporate America, right, creep?

[@yaseminnies]

relax, dude, they're just complimenting her

[@zzzcreepyzzz]

Sa Ul I meant it as a compliment. I have a Korean aunt who has this accent and she loves cooking delicious stuff. I'm not Korean but I love their culture aka drama and food. ☺️... I didn't mean it in any negative way

[@zzzcreepyzzz]

Yasemin Yaman yes! Exactly it was a compliment. Thanks for understanding 😊

[@davidkim9898]

@@YoLo-sq8kq this troll needs some ultimate stock in his life :D

[@fabulousk9014]

can i also make a chicken stock of it? liket adding about 2 kg chicken instead of fish?

[@konnaprs7643]

hello there, ive been looking for kombu in our international cuisine shop but everything was so all over the place i couldn t find it . so i ended up buying this bonito powder and also i found a seaweed that looked like kombu to my eyes at least it was all dried with that white dust over it. so the package says in english dried seaweed (porphyra), that you have to let it overnight in water, drain and boil in fresh one for 20min. in my research porphyra came to be nori - which doesnt make sense . i did washed it but the iodiun is still there. its crunchy but chewable, but on its own its tasteless. do you any idea what it is ? thnx in advance

[@Joohee4]

Can you use this for seaweed soup?

[@carmenicang2171]

Hi ...how long the broth will last if it is keep in fridge?

[@darleenb8252]

Can you freeze this to use later to thank you

[@ksb9469]

Yes. You can use freezer bags.

[@narrowisthewaytoeternity]

Thanks for the recipe. This is very similar with dashi stock.

[@virginiasalapantan6435]

Can this stock be stored in the fridge?

[@munazzahsaleem3552]

What can we use instead of seaweed?

[@chitjahjono9258]

thanks for sharing this video.. i am going to make kimchi and can i use this as kimchi broth? thank you~ your videos are amazing!

[@SeonkyoungLongest]

Chi Tjahjono Of course! That would DELICIOUS!!

[@chitjahjono9258]

Seonkyoung Longest thank you so much :D~ /hugs/

[@lalalalalalalala8111]

Can you do a vegetarian series? I want to cook more korean food at home but I dont want to compromise on flavor.

[@itsmeisshii9941]

Can we use korean stock for fish cake too??

[@phillipg6553]

How long can you preserve the stock in the freezer?

[@shishurhuhajhso]

I don't have that black sheet kinda stuff and I am allergic to mushroom so can I skip those two?

[@fellyciasartika5179]

Hi Seonkyoung! I am just wondering if the stock will taste better if we use pressure cooker instead? Also, how long does the stock last in the fridge? Thanks so much! xoxo from Sydney

[@JoonKang]

Depending on what I"m going to cook, like kimchi or daenjang JJigae, I'll just make stock from pork bones in pressure cooker, or beef or chicken stock. My mom would use it within days...

[@eneen]

How much are 10 cups in millilitres? I really want to try this out!

[@bryanwu6973]

About 2300 milliliter

[@eneen]

@@bryanwu6973 thank you! I couldn't really find a clear answer on Google

[@wanderingmadman558]

Pro tip... whenever you want to convert measurements, just type the two measurements types into Google (in this case "cup" and "millilitre"). It'll bring up Google's built in converter.

[@sweetjacob5767]

Can i use kelp seaweed?

[@calebethans5099]

What do u do with the left-over boiled ingredients?

[@jaibarden3351]

How many anchovies do you use?

[@jannatnaaz8544]

Can I use this broth for making soup rather than using kelp and anchovies?

[@meowtrox1234]

Can i omit the shiitake mushrooms? and use onions,garlic,green onions, and sea weeds instead?

[@SeonkyoungLongest]

+meowtrox1234 shiitake mushrooms give really nice deep flavor that you don't want to miss. 😉

[@meowtrox1234]

Noted thank you very kamsa!

[@xandiec.181]

thanks for sharing!

[@saharrareyes3999]

Can I use this as soup for odeng?

[@g.kworld8034]

Is kelp and dashima the same? or can i use dried kelp instead of dashima?

[@kinein]

wows, 1 million thumbs up

[@YukiKuranVampire]

How long can you keep it for? Can you freeze to use anytime?

[@lmiichellecd]

how long can you store this in the fridge/freezer?

[@shrekikiki]

can i make it ahead of time ? how long you can keep it?

[@jaibarden3351]

Do you throw away the veggies after the stock is finished?

[@stellamo3803]

Can I just use Japanese dash I and add green onions and other ingredients?

[@SeonkyoungLongest]

Japanese dash has smokey and slightly sweet flavor. If you are using dash powder, don't need to recreate, just use at it is, that should be fine! If you can, for the authentic Korean flavor, please try this recipe as it is one day!

[@mialeming3505]

after you take out the dried seaweed what you gonna do to them? just throw away?

[@SeonkyoungLongest]

+Candy B I actually like to cut into bite sizes and dipping in Cho-gochujang(sweet & sour gochujang) or honey sriracha for snacking.. :-) hehehe

[@Ryugilumpy]

How much water for these ingredients

[@SiLuLu_222]

Quick question, is fish sauce a fairly suitable option instead of dried anchovies?

[@SeonkyoungLongest]

+KF123 Dried anchovies doesn't give as much saltiness so the stock as fish say, my recipe's sodium is mild. Just use a little of it and noticed when you following my recipes by using the stock, that you seasoned your stock already. So taste your food before add any salt.

[@SiLuLu_222]

Seonkyoung Longest Ahhh Ok I see. Ok I'll do that. Thank you!! Kamsahamnida. Hope I said it right... hehe!

[@sheoulgra]

Do i need the stock for teokkbokki or can i cook it without the stock?

[@amykeh1458]

Seonkyoung Longest How long can you keep the stocks? Can I make it in big batch ?

[@SeonkyoungLongest]

Amy Keh I recommend to keep this stock for a week in a refrigerator. If you are going to use it very often, it's smart to make a big batch. Think about a meal plan for a week and see how much will need. :-)

[@amykeh1458]

Seonkyoung Longest thanks

[@SynfulMemory]

Can you use Alamong Bagong instead of the anchovies or dried shrimp?

[@SeonkyoungLongest]

+Frann R To made clean both you need to use dried ingredients.

[@leonzhang7821]

So, msg is created by kombu so can you replace it with MSG?

[@MsWildtangerine]

I'm in love with your videos! You also are super sweet!! Lots of love from Italy :)

[@SeonkyoungLongest]

Gaia Lotti Awww thank you so much all the love from Italy!!

[@leeanntran102]

how long can you keep this stock for? I'm probably going to make a smaller portion by half at least cause I dont want to make too much and goes to waste.

[@mlc1926]

Is there something else I can use to replace the seaweed or can I just not use it

[@ksb9469]

you can skip it

[@samantham2095]

Where can I buy dried shiitake mushrooms? Or do I just buy the regular shiitake mushrooms and let them sit on the counter to dry?

[@SeonkyoungLongest]

Any regular grocery stores at the Asian food section or Asian grocery stores. You can also buy from online as well! :-)

[@samantham2095]

Seonkyoung Longest Thank you. :)

[@saranghae4597]

any substitute to the dried seaweed?

[@SeonkyoungLongest]

+Sarang Have Sadly there is not substitute for dried seaweed.. You can buy form online right here: amzn.to/1gK9QSR

[@saranghae4597]

dried seaweed isnt the same as nori right?

[@guyzanoinw8429]

Can i use Katsuobishi(dry japanese fish) ? i try to fine some Anchovy But it's hard

[@sitinorhidayahmohdnoor]

Can i use organic dry seaweed

[@jannatnaaz8544]

Also can we store this stock after making?

[@proudmom6549]

Does this stock freeze well?

[@lalaandrada983]

Is there an instant ultimate korean stock avaliable in a korean grocery store? What is it's name?