Introduction Ingredients Korean Chili Oil (Gochu Gireum) Korean Syrup (Cheong) Cookware Classification of Korean Soups Build the Broth Anchovy Broth (Myulchi Yooksu) Beef Broth (Yangji Yooksu) Beef Bone Broth (Sagol Yooksu) Rice Broth (Ssal Ddeu Mul) Vegetable Broth (Chaeso Yooksu) Basic Compund Seasoning for Broths Soups for Taking Things Fast or Slow Egg and Cured Pollock Roe Soup ( Gyeran Myeongran Guk ) Potato Soup ( Gamja Guk ) Spinach and Clam Soup ( Shigeumchi Jogae Guk ) Fish Cake and Clam Stew ( Eomuk Jogae Tang ) Soft Silken Tofu Stew ( Soon Dubu Jjigae ) Cured Pollock Roe and Tofu Soup ( Myeongran Dubu Guk ) Anchovy Fermented Soybean Paste Stew ( Myulchi Dwenjang Jjigae ) Anchovy and Tofu Stew ( Myulchi Dubu Jjigae ) Sliced Brisket Gochujang Stew ( Chadol Bagi Gochujang Jjigae ) Tinned Fish Kimchi Stew ( Tong Jorim Kimchi Jjigae ) Aged Kimchi Stew ( Mukeunji Kimchi Jjigae ) Oxtail Soup ( Kkori Gomtang ) Ox Bone Soup ( Seolleongtang) Soups for the Weather and Seasons Shepherd''s Purse Fermented Soybean Paste Stew ( Naengi Dwenjang Jjigae ) Fortified Fermented Soybean Paste Stew ( Gang Dwenjang ) Ground Soybean Soup ( Kong Guk ) Spicy Shredded Chicken Soup ( Dak Gye Jang ) Cold Cucumber Soup ( Oi Naengguk ) Boiled Chicken and Ginseng Soup ( Sam Gye Tang ) Beef Soup ( Gomtang ) Mushroom and Roasted Perilla Powder Soup ( Beoseot Deulkkae Guk ) Korean Radish Soup ( Mu Guk ) Scallop and Roasted Perilla Powder Seaweed Soup ( Galibi Deulkkae Miyeok Guk ) Chrysanthemum and Mussel Fermented Soybean Paste Soup ( Ssuk Gat Honghap Dwenjang Guk ) Beef and Napa Cabbage Soup ( Sogogi Baechu Guk ) Dumpling Soup ( Mandoo Guk ) Soups That Bring Us Together Army Stew ( Budae Jjigae ) Aged Kimchi Spicy Braised Chicken Stew ( Mukeunji Dak Bokkeum Tang ) Clear Fish Stew ( Jiri Tang ) Spicy Fish Stew ( Maeun Tang ) Spicy Crab Stew ( Ggotgae Tang ) Mixed Mushroom Hot Pot ( Beoseot Jeongol ) Tofu and Radish Soup ( Dubu Tang Guk ) Thinly Sliced Beef Bulgogi Hot Pot ( Bulgogi Jeongol ) Rice Cake Soup ( Ddeok Guk ) Spicy Shredded Beef Brisket Soup ( Yuk Gye Jang ) Ground Soybean and Pork Bone Stew ( Kong Biji Gamja Tang ) Kimchi Dumpling Hot Pot ( Kimchi Mandoo Jeongol ) Soups for Restoration Winter Squash and Napa Cabbage Soup ( Dan Hobac Baechu Guk ) Clear Soft Silken Tofu Stew ( Malkeun Soon Dubu Jjigae ) Kimchi and Soybean Sprout Soup ( Kimchi Kongnamul Guk ) Tomato and Young Fermented Soybean Stew ( Tomato Cheonggukjang Jjigae ) Dried Pollock Soup ( Hwangtae Guk ) Sliced Brisket and Bean Fermented Soybean Paste Stew ( Chadol Kong Dwenjang Jjigae ) Beef and Seaweed Soup ( Sogogi Miyeok Guk ) Beef Rice Soup ( Sogogi Gukbap ) Ground Soybean Stew ( Biji Jjigae ) Spicy Vegetable Soup ( Chae Gye Jang ) Chicken Soup ( Dak Gomtang) Short Rib and Cabbage Soup ( Ugeoji Galbi Tang ) Beef Short Rib Soup ( Galbi Tang ) Boiled Beef and Vegetable Hot Pot ( Eobok Jaengban ) Accompaniments Rice White Rice ( Baekmi Bap ) Brown Rice ( Hyunmi Bap ) Barley Rice ( Bori Bap) Pot Rice ( Sot Bap ) Mixed-Grain Rice ( Japgok Bap ) Kimchi Napa Cabbage Kimchi ( Baechu Kimchi) Quick Fermented Napa Cabbage Kimchi ( Geotjeori) White Kimchi ( Baek Kimchi ) Stuffed Cucumber Kimchi ( Oi Sobagi ) Green Onion Kimchi ( Pa Kimchi ) Korean Radish Kimchi ( Kkakdugi ) Water Kimchi ( Nabak Kimchi ) Pickles How to Make Korean Pickles Resources Acknowledgements Index About the Authors.