Vegetable Broth for Maak Kook Soo

Name: Vegetable Broth for Maak Kook Soo
Cuisine: American
Ingredients: 1 medium onion; 2 medium carrots; 5-6 dried Shiitake mushroom; Roots of green onion; Few cloves of garlic; Some ginger root; 1/2 of a squash; 12 cups water; Some salt

2choi @cook_15339344

Today for lunch we will have Maak Kook Soo, a Koran style noodles. It is the most simple, popular and inexpensive meal in Korea. Koreans would have this noodle soup when they needed to grab a quick bite to eat, or when they just simply didn’t want to spend too much for a meal. In Korea, dried fish ( myoroochi) would be added to the broth also.
All it needed was a good broth, noodles and some kimchi. It took no time to have it ready. You could walk in to a noodle place, called out your order, and by the time you sat down, reached for the chopsticks, a steaming hot bowl of noodles with some green onion and some julienned stir fried squash would be right in front of you. Of course it would take a little longer during rush hour-lunch time.

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Ingredients

1medium onion
2medium carrots
5-6dried Shiitake mushroom
Roots of green onion
Few cloves of garlic
Some ginger root
1/2of a squash
12 cupswater
Some salt

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Steps

1

You can see some green onion roots among other vegetables. I always save them to use making broth. There is some sweetness in them. I save the sack that contained garlic or ginger to use for this purpose.
2

Slice ginger, crush the garlic. Cut carrots into halves. The same for onion so the sack won’t be too bulky. Put all vegetables in the sack. Tie it.
3

Put in a pot. Add 10 cups of water and some salt.
4

Boil on high heat for 30 minutes. Turn down heat, simmer for 1 1/2 to 2 hours. Reduce to 5 or 6 cups from the original 10 cups.
5

Discard the sack. No hassle at all. Pour broth into a jar. Refrigerate for later use.