Cooking Channel host Judy Joo’s new cookbook, named for her popular show, is a fresh, spicy collection of Korean recipes you can 100 percent make at home. Craving bulgogi? Can’t shake your kimchi hankering? Hit the Asian market and get cooking!

This is a somewhat salty side dish meant to be eaten in small amounts with rice and other dishes. While quail eggs are the classic accompaniment, feel free to substitute four chicken eggs. Hard-boil them separately, peel, and add to the pot after shredding the meat, making sure to submerge them in the salty broth so they absorb the flavor.

Reprinted with permission from Korean Food Made Simple