Korean Soups

Soul-warming broths, soups, stews, and hot pots at the heart of Korean cuisine

Korean Soups is a definitive guide to learning about the ingredients, inspirations, and traditional Korean techniques for preparing flavorful, easy, and classic Korean soups. Featuring more than 50 inspiring and delicious recipes, readers will learn how to make Spicy Braised Chicken Stew for a quick and comforting midweek meal, refreshing Cold Cucumber Soup in summer, Thinly Sliced Beef Bulgogi Hot Pot for entertaining guests, and Kimchi and Soybean Sprout Soup to nourish and restore. To accompany are 13 foundational side-dish recipes, including rice, kimchi, and pickles, for perfectly pairing with soup.

Authors Clara Lee and Eddo Kim are the co-founders of Queens, a San Francisco-based Korean food company. They offer an experts’ guide to shopping for a thoughtfully curated, well-stocked Korean pantry and invite you into their home kitchen to help you turn these ingredients into magical guks, tangs, jjigaes, and jeongols through their simple and straightforward methods and recipes.

• An essential guide to Korean ingredients and a new way to appreciate Korean soups. I am buying it for every Korean food lover I know.
  Ruth Reichl, food writer, chef, and former editor-in-chief of Gourmet
• The sheer depth of knowledge on Korean cuisine is enough to make this cookbook a part of culinary school curriculums. This gorgeous guide is bursting with heart- and soul-warming recipes that will leave you licking your bowl and turn your biggest pot into the most used item in your kitchen.
  David Zilber, chef, food scientist, and co-author of The Noma Guide to Fermentation