KOREAN SOUPS (HB)

Guk, tang, jjigae, and jeongol are soups at the heart of Korean cuisine. In this book, by using five key broths readers will learn to make over 50 recipes, including refreshing Cold Cucumber Soup in summer, warming Mushroom and Roasted Perilla Powder Soup in winter, Spicy Braised Chicken Stew for a quick weeknight dinner, Thinly Sliced Beef Bulgogi Hot Pot for entertaining guests, and Kimchi and Soybean Sprout Soup to nourish and restore after a long week. To accompany the soups are 13 foundation side-dish recipes for rice, kimchi, and pickles.