There are two main categories of Korean broth: Vegetable broth (채수) and Protein Broth (육수).
Vegetable broth can be made with dried seaweed, dried mushrooms, fresh radish, onion, green onion, garlic, or carrot.
Protein broth can be made with dried or fresh seafood, protein cuts, and protein bones. Protein broths are usually made with a combination of proteins and vegetables.
You can use any combination of ingredients to make the broth to your preference for your recipe because you will be eating that dish. There are however some common broths that are used in Korean cuisine.
