A soup dish that is always served on the Korean table
If you are wondering what kind of soup to make today,

Jihyun Ryu, author of "Morakmorakkotbap," has published her second book.
This time, we present a bubbling soup dish.
Soup dishes are a must-have on our dinner table.
Soups, stews, and jjim can be hearty main dishes, while soups and stews can be a solid accompaniment to rice.
Let's prepare a hearty meal with just one soup dish without having to make other side dishes.

If you make soup with the recipe from "Bubbling Soup," the flavor will be doubled.
The author introduces recipes that summarize the know-how so that you can make them easily and deliciously at home, and shows you how to bring out the savory flavor that goes well with broth and ingredients.
You can enjoy the freshness of seasonal ingredients in soup dishes by selecting especially delicious seasonal ingredients.


In addition to recipes, it contains a wealth of information on soup dishes, including stories about the broth and seasonings that add flavor, how to prepare raw monkfish, how to prepare abalone, and how to use oil depending on the ingredient.

In "Bubbling Soup Dishes," I wanted to show you how to make them deliciously and easily.
I used a commercially available national broth pack and seasoned it with soybeans, fish sauce, and tuna extract to add flavor and saltiness.
You don't need to stock up on all the fish sauce and soy sauce at home.
It's okay to use products you have at home.
Since everyone has different tastes and preferences, you can season it with the products you want to use.

---From the prologue

If you are making broth at home, soak the kelp in cold water and refrigerate for at least half a day.
The savory flavor of kelp comes out cleanly.
Pour the cooled kelp broth into a pot, add various ingredients, and bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes.
Turn off the heat and take out the kelp first.
If you boil kelp for too long, it will release a bitter and unpleasant flavor in addition to its savory taste.
Let the other ingredients cool, then strain the broth through a sieve.
Divide the broth into portions and store in the refrigerator or freezer for later use.
It tastes better to make a large quantity of broth and use it rather than making a small amount of broth every time.

---From "Broth and Seasoning"

Unlike the appearance when we bought it, the mitdeok was wrapped in tough fibers, making it difficult to use as food without removing them.
In the past, people didn't know that they had to peel the skin, so instead of using the whole plant, they split it open, drained the water inside, and boiled it together to make a refreshing broth.
Then, as I started peeling and eating it, I was able to enjoy the chewy texture of the flesh.
The reason why the price of Mideodeok is higher than that of Omandungi is because it is produced in small quantities and labor costs are incurred for peeling the skin.

---From "Mideodeok Bean Sprout Soup"

Boil the octopus after the water boils.
Instead of just dropping it in with a 'pong dang', hold the octopus's body and dip the ends of its legs in and out of the boiling water to shape the octopus so that it dries naturally.
When boiling octopus, the meat becomes tough if you cook it too slowly, so it is most important to boil it for an appropriate amount of time.
If you want to eat it lightly, boil a large octopus for 10 minutes and a small octopus for 5 to 7 minutes.

---From "Octopus Soup"

In my hometown, Andong, the toran soup we talk about is toran-daeguk.
When I first came up to Seoul and ate toran, I was a little taken aback.
I was a little surprised by the texture, which was neither potato nor radish.
These days, it has become a delicacy that is occasionally sought after because of its chewy texture.

---From "Toran Country"

Because it is a hassle, many people choose frozen fresh skate, but the taste is very different from that of fresh skate that comes out when the cold wind blows.
If you add liver, which is not found in boneless meat, the rich and rich flavor permeates the soup, making it even more delicious.
The monkfish stomach contains undigested fish and produces a foul odor, so fishmongers cut open their bellies for display.
After purchasing fresh ones from the market, sprinkle coarse salt on them, rub them lightly, and wash them in cold water several times to remove the sticky mucus from the fish.

---From "Aguitang"