Soul-warming broths, soups, stews, and hot pot dinners at the heart of Korean cuisine. Guk, tang, jjigae, and jeongol are the soups that make up the backbone of Korean cuisine. In Korean culture, soup is eaten for nearly every meal, year-round, to nourish, heal, and also to celebrate. Using five foundational broth recipes, readers will learn to make over 50 recipes for soup, including refreshing Cold Cucumber Soup in summer or 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 foundational side-dish recipes for rice, kimchi, and pickles. Authors Clara Lee and Eddo Kim are the owners of Queens, a brand of packaged Korean food products. Their indispensable recipes will teach anyone the soul-warming pleasure of a bowl of Korean soup.