Bowl of Taro Soup with Beef
(click to enlarge)

Taro Soup with Beef


Korea   -   Toran-guk
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
**
1 hr
Yes		 A quick and simple soup, similar to a potato soup, but taro has a cleaner flavor and a creamy texture. This soup is served with rice (medium grain) and perhaps a banchan (small side dish) or two.

1-1/3
8
2
3
5
1
1
1/4
#
oz
cl

c
T
t
c
Taro Roots (1)
Beef, lean
Garlic
Scallions
Water
Soup Soy Sauce (2)
Salt
Perilla Seed Powder (3)  
Prep   -   (45 min - 25 min work)
  1. Boil plenty of Water. Stir in TARO ROOTS and boil for 5 minutes. Drain and quench in cold water.
  2. Peel Taro. This is not so easy because the hairy skin will clog the peeler, and the taro gets real slippery as you peel it. Cut into bite size pieces. Set aside
  3. Slice BEEF across the grain about 1/4 inch thick and cut into squares about 5/8 inch on a side.
  4. Crush GARLIC and chop fine.
  5. Slice SCALLIONS diagonally into 1/4 inch long pieces.
Run   -   (45 min)
  1. In a saucepan, bring 5 cups Water to a boil. Stir in Beef. Bring back to a boil and skim off the scum that surfaces. Stir in Garlic and simmer about 10 minutes.
  2. Stir in Taro, Soy Sauce and Salt. Bring back to a boil and simmer for 20 minutes.
  3. Pour Perilla Powder into a very fine strainer and lower it into the soup (the strainer works as a dispersal tool). Swish it around with a wooden spoon for a minute, then lift it out, pressing the remaining powder through the strainer.
  4. Stir in Scallion, simmer 1 minute more and take off heat.
  5. Serve hot with rice (medium grain), and maybe a banchan (tiny side dish) or two. I don't know how the Koreans do it, but I place a bowl of rice on the table that can be spooned into the soup as desired.
NOTES:

  1. Taro:

      These "corms" can be found in markets serving an Asian or Latin American community. For details see our Taro / Colocasia page.

  2. Soy Sauce for Soup:

      This Soy Sauce can be found in Korean markets. Try to get the "naturally brewed" version. Thai Fish Sauce is considered an acceptable substitute. For details see our Soy Sauce page.

  3. Perilla Seed Powder:

      [deulkkae-garu] This is ground Perilla seeds. It is used as a thickener that also imparts a nutty flavor to soups and stews. It can be had from most Korean markets. For details see our Perilla page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kom_tarcow1 150915 Maangchi   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.