Method

1. Wash all vegetables, mushroom and pear.
2. Peel carrots and daikon, and cut them into thick slices.
3. Cut ¼ of wongbok into 6 pieces.
4. Cut each mushroom into 6 pieces.
5. Cut pear into 8 wedges and remove core.
6. Put all chopped vegetables, mushrooms and pear into a pot filled with 3L water (this makes about 2L of broth).
7. Bring to a boil, simmer for at least 60 minutes.
8. Strain the vegetables and the broth is ready to be served!

Tip: Simmer the broth longer for more flavour.