If you’re looking for a simple vegan Korean broth recipe that’s full of flavor, you’re in the right place. This easy-to-make broth has become one of my kitchen staples. It’s light, savory, and makes the perfect base for all kinds of Korean soups and stews. Once you try it, you’ll see how easy it is to build authentic Korean flavor with just a few clean ingredients.
The Secret to Flavorful Korean Soups Without Meat
In Korean cooking, the broth is everything. It’s what brings depth, warmth, and comfort to each bite. But if you’re trying to eat more plant-based, you might wonder how to get that same rich flavor without using meat or seafood. That’s where this simple vegan Korean broth comes in.
Made with just two ingredients—kombu (dried kelp) and Korean radish—this broth is clean, light, and full of natural umami. It’s the perfect base for any Korean soup or stew.
And if you don’t have Korean radish, don’t worry. You can easily use any kind of radish or even turnips. They all add that same subtle sweetness and earthiness to the broth.
If you’re not vegan, you can also toss in a few dried anchovies for a stronger, more traditional seafood flavor.
This vegan Korean broth recipe is a staple in my kitchen. It’s quick to make, requires no fancy prep, and creates a savory base that pairs well with so many plant-based dishes.
How to Make Simple Vegan Korean Broth
Ingredients:
6 cups water
1 piece of kombu (about 4×4 inches) – adds natural umami and minerals
1½ cups Korean daikon radish – peeled and cut into thick slices for a mild, sweet flavor
(Optional for non-vegan version) 5–6 dried anchovies – heads and guts removed, for extra seafood depth
Instructions:
Combine water, kombu, and radish in a pot. If using dried anchovies, add them here too.
Bring to a gentle boil over medium heat, then reduce to low heat and simmer uncovered for at least 30 minutes. The longer it simmers, the richer the flavor.
Once done, remove the kombu and radish. You can strain the broth if you prefer a clearer result.
Use the vegan Korean broth immediately, or let it cool and store it for later use.
This recipe makes about 4 to 5 cups of broth, enough for 2 to 3 servings depending on how you’re using it. It’s just the right amount for a small pot of Korean soup or stew.
Best Ways to Use Vegan Korean Broth
This vegan Korean broth is a must-have in my kitchen. It adds so much flavor to everyday Korean meals and takes the place of plain water in many recipes I make on repeat.
One of my go-to dishes is soondubu jjigae (soft tofu stew). I eat it at least once a week, and ever since I started using this broth instead of water, it’s been a total game-changer. The kombu and radish bring a depth of flavor that plain water just can’t match.
It’s also the perfect base for doenjang jjigae, a rich soybean paste stew made with tofu and vegetables. And when I’m craving something spicy and cozy, I turn to kimchi jjigae. This broth gives it just the right balance without needing meat or anchovy powder.
You can also use this vegan Korean broth recipe for noodle soups or hot pot. Just add tofu, mushrooms, greens, and your favorite noodles for a comforting and satisfying meal.
Tips to Store and Freeze
One of the best things about this vegan Korean broth is how easy it is to make ahead and store. If you have leftovers, simply let the broth cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4–5 days.
For longer storage, I recommend freezing it. Use freezer-safe containers or silicone molds to portion out the broth. I like freezing it in 1-cup portions so it’s easy to defrost just what I need. It will keep well in the freezer for up to 2 months.
When you’re ready to use it, just thaw it in the fridge overnight or warm it gently on the stove. The flavor holds up beautifully, making it a great time-saving ingredient for busy days.
Keep This Korean Broth On Hand
This vegan Korean broth recipe is one of those simple things that makes a big difference in your cooking. With just kombu and radish, you can create a clean, savory base that brings your plant-based Korean meals to life.
Whether you’re making soondubu jjigae, kimchi stew, or a quick noodle soup, having this broth on hand means less prep and more flavor. It’s become a weekly habit in my kitchen, and I hope it becomes one in yours too.
