*The table of contents of this book introduces the stocks (kelp stock, anchovy stock, dried pollack or pollack stock, meat stock, rice water) that go well with each soup dish using icons.

02 Prologue
The second installment of Chef Myeongrang's Secret Recipe Book contains the secrets to making truly delicious soup dishes.

Basic Guide
Teacher Myungrang's secret lesson on making soups even more delicious
7 Basic Guidelines for Making Soup Dishes More Delicious
12 Basic Broths to Enhance the Flavor of Soup
18 The 14 Most Common Basic Ingredients Used in Broths
20 The 10 Most Common Basic Seasonings Used in Soup Dishes
22 Q&A / Readers' Questions About Soup Dishes and Teacher Myeongrang's Answers
24 Cooking Guide / Measuring, Heat, and Serving Sizes

Chapter 1.
Soup that tastes even better with a clean broth
28 Clear Potato Soup
30 Shrimp paste and zucchini tofu soup
32 Green Onion Mushroom Egg Soup
34 Kimchi Bean Sprout Soup
36 Bean Sprout, Squid, and Bok-eot Guk
40 Squid Soup
42 Beef and Cabbage Soup with Soybean Paste
43 Myeongran Sundubu Soup
43 Spinach, Dried Shrimp, and Doenjang Soup
48 Clam soup with clams
50 Beef and Seaweed Soup
52 Red Beef Soup
54 Toran Soup
56 Cucumber and Seaweed Soup
58 Eggplant Cold Soup
60 Acorn Jelly Soup

Chapter 2.
Enjoy a stew that tastes even better with its rich toppings
64 Chadol Doenjang Jjigae
66 Oyster Soybean Paste Stew
68 Seafood Sundubu Jjigae
70 Dongtae Jjigae
71 Spicy Cheonggukjang Stew
71 Easy Mackerel Kimchi Stew
76 Kimchi Kongbiji Jjigae
78 Pork Kimchi Stew
80 Budae Jjigae
82 Pork and Potato Gochujang Stew
84 Dakgaejang
85 Yukgaejang
90 Chadol Ugeoji Jjigae

Chapter 3.
Soups and stews made even more delicious with generous portions
94 Fish Cake Soup
95 Burdock and Perilla Seed Soup
95 Soft tofu and perilla leaf soup
100 Samgyetang
102 Chogyetang
104 Pumpkin and Crab Soup
105 Spicy Sea Bass Stew
110 Octopus and Yeonpotang
111 Bulnakjeongol
116 Pork Neck Kimchi Stew
117 Back ribs and dried radish greens soup
122 Dumpling Stew

Chapter 4.
Braised and steamed dishes made even more delicious with homemade broth
128 Homemade Braised Beef Soup
130 Dried Radish and Perilla Seed Soybean Paste Stew
132 Squid and Tofu Stew
134 Namdaemun Style Grilled Dried Pollack
135 Braised Fish with Potatoes
140 Mushroom Broth Bulgogi
142 Beef Arongsatae Jjim
144 Spicy Braised Pork Ribs
146 Kimchi stew with pork ribs
148 Spicy Dakbokkeumtang
151 Dried pollack stew

supplement
Teacher Cheerful's secret recipe for the base broth, cut and stick on the refrigerator

154 Index Alphabetical · By Main Ingredient

“There are many people who say that soup dishes are difficult and troublesome, right?
However, if you learn how to properly make just a few hearty soups, stews, and hotpots that are essential to the dinner table, your home-cooked meals will taste much better!”

There are many people who want to learn how to make truly delicious soups using natural ingredients.
So, Teacher Myungrang, who is well known as a Korean cooking teacher for housewives, power influencers, and restaurant workers, presents the second book, 'Secret Soup Recipes', following the first book, 'Secret Side Dishes'.


For Teacher Myungrang, who cannot eat rice without soup, and always prepares soups, stews, hot pots, and braised dishes, 'soup dishes' are an area in which he is especially confident.
Just like the first side dish, in this book, she introduces secret soup dishes that are different in taste, richness, and novelty, made with ingredients and seasonings that are not difficult to obtain.

Also, in this book, Teacher Myungrang advises that in order to enjoy delicious soup dishes every day, you should boil a lot of basic broth in advance when you have time and store it in the refrigerator or freezer, use the most delicious seasonal ingredients for the main ingredients, and use various other side ingredients and seasonings repeatedly, and since it is difficult to create a deep flavor if you boil a small amount, you should boil 2-3 servings at a time, divide it into portions, and store them to reheat when you eat.


This way, you can enjoy delicious Korean soup dishes that bring out the natural flavor of the ingredients as much as possible, without relying on chemical seasonings, just like Teacher Cheerful, every day.


This book contains over 50 soup dishes, including the most common soups and stews eaten in daily life, as well as hearty soups and stews that are perfect for guests, and braised and steamed dishes with homemade broth.

The menu selection is very wide, from soybean paste stew, seaweed soup, kimchi stew, and yukgaejang, which are so familiar but difficult to make deep in flavor, to Myeongrangsaem's signature bean sprout and squid buk-eot-guk, chadol woogeoji-jjigae, burdock and perilla seed soup, back ribs and radish bean soup, and beef arongsatae-jjim.
So, both beginners and seasoned cooks can enjoy this book to their fullest.


■ How to get 200% out of this book
The secret recipes of Teacher Myeongrang, who is responsible for the savory taste, are all introduced in the first chapter.
If you make it in bulk when you have time, you can quickly make a delicious soup dish.
I also introduced a super-easy kelp broth recipe that you can make quickly in the microwave when you're busy, so it'll be very useful.
Please cut out the appendix 'Mr. Cheerful's Secret Broth Table' included at the very end and stick it on your refrigerator for your use.
Although the main ingredients, such as meat, fish, and seafood, are different, the side dishes and seasonings are similar.
For the main ingredients, buy only the amount you need, and use seasonal ingredients that are the best in taste and nutrition but inexpensive, and divide the side dishes and seasonings to use in your daily soup dishes.

Soup is more delicious when you boil it in large quantities at once rather than just a little bit.
Please refer to the Q&A for detailed information on how to portion and store a generously boiled soup and how to reheat it deliciously.

If you read everything from the first chapter's secret recipe lesson to the secrets introduced in each recipe before cooking, you will be able to complete a soup dish with proper flavor without fail.
All recipes include detailed information on ingredient sizes, heat levels, cooking times, etc.
Since each household has different firepower, cooking utensil size and thickness, please follow the recipe but refer to the photos to adjust accordingly.

■ Structure of this book
Basic broth that enhances the flavor of the soup
From kelp broth, anchovy broth, dried pollack broth, vegetable broth, meat broth, to clam or dried pollack broth.
Soup that tastes even better with a clean broth
From clear soups made with potatoes, tofu, and eggs to difficult-to-find soybean paste soup, seaweed soup, oyster soup, and cold soup.
Enjoy a stew that tastes even better with its rich toppings
Enjoy soups and stews that are even more delicious with generous portions of delicacies, including soybean paste stew, cheonggukjang stew, kimchi stew, soft tofu stew, fish stew, yukgaejang, and dakgaejang, all with a different flavor.
Soups and stews that are perfect for guests
Braised dishes and steamed dishes made with homemade broth, including perilla leaf soup, fish cake soup, spicy fish stew, crab soup, and various stews, are even more delicious.
Braised and steamed dishes that can be used as side dishes or soups
Braised tofu, braised vegetables, braised fish, braised kimchi, braised meat, and braised chicken