Korean Soups: Recipes for Soups and Stews That Nourish, Restore, and Delight

$32 · Offered by Kitchen Arts & Letters

The tight focus of this book reveals a complex tradition of flavorful soup making. It could inspire you to go deeper into Korean cuisine, or into soup making, either path a happy result. Clara Lee and Eddo Kim are the founders of a Korean specialty food company and their respect for traditional cuisine is clear here as they begin by outlining key pantry staples to have on hand. They also offer a classification chart which explains the differences between guk , tang , jigaie , and jeongol soups according to how and where they are prepared, served, and seasoned, as well as their consistency. Their five broths, two of which are vegetarian, are accompanied by seasoning additions to make soups more spicy, deeply savory, or only mildly seasoned, and another chart shows how broths and compounds are typically combined with other main ingredients are garnishes. There are also more than fifty full-blown recipes, some of which are intended for communal serving, others for warm weather, or for moments when a quiet restorative is needed for someone under the weather. Some are remarkably simple, like a ground fresh soybean soup, or one featuring winter squash and napa cabbage. The kimchi dumpling hot pot seems an inviting way to gather friends on a cold night, and ambitious cooks will even find recipes for making their own small range of kimchi and the quick pickles known as jangajji . Appealing and serious at the same time.

• Binding: Hardcover

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