Soup: South Korea – 유자 다시마 국물 ▶ Yuja Dasima Gukmul (Yuzu-Kombu Broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

6 cups (1.4 L) water
1 piece dried kelp (dashima/kombu), about 4 x 4 inches (10 x 10 cm)
10 dried anchovies, heads and innards removed
3 thin slices fresh ginger
8 oz / 225 g Korean radish (mu) or daikon, peeled and thinly sliced into half-moons
1 cup (70 g) sliced fresh shiitake or enoki mushrooms
1 strip lemon zest (2–3 inches / 5–7.5 cm)
1 tsp fresh lemon juice, plus more to taste
1 tsp rice vinegar (optional)
1/2 to 3/4 tsp fine sea salt, to taste
1/2 tsp light soy sauce (optional)
Pinch gochugaru (Korean chili flakes, optional)
2 scallions, thinly sliced
1/4 tsp toasted sesame oil (optional)
1 tsp toasted sesame seeds, for garnish

Instructions

1. Make the stock: In a medium pot, combine the water, kelp, anchovies, and ginger. Bring just to a bare simmer over medium heat. After 10 minutes, remove the kelp; continue simmering 5 more minutes, then strain and discard solids.
2. Simmer the vegetables: Return the clear stock to the pot. Add the radish, mushrooms, and the strip of lemon zest. Simmer gently until the radish turns translucent and just tender, 8–12 minutes.
3. Season: Remove and discard the lemon zest. Stir in salt, light soy (if using), and rice vinegar (if using). Add the lemon juice and a pinch of gochugaru to taste.
4. Finish and serve: Ladle into warm bowls. Garnish with sliced scallions and toasted sesame seeds, and finish with a few drops of toasted sesame oil, if desired.