Taro Soup (Toran-guk)
Original cook demonstrates the same taro-beef-perilla soup.
Official cooking video · Maangchi · YOUTUBEToran-guk: Korean Taro, Beef and Perilla Soup (4 servings)
A seasonal Korean soup with pre-boiled taro, beef brisket and nutty perilla powder; often associated with the Chuseok table.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Boil rinsed taro for about 10 minutes, cool, peel and rinse again. Cut into bite-size pieces.
- 02
Cut the brisket into small pieces and slice green onions. Boil 1.4 L water with beef and garlic for about 10 minutes.
- 03
Add pre-boiled taro and fish sauce; simmer about 20 minutes until the taro is completely tender and beef is fully cooked.
- 04
Stir perilla powder through a fine sieve in the broth; remove coarse solids and season cautiously with salt.
- 05
Add green onion, bring to a final simmer and serve hot.
Before you cook
Raw taro can irritate skin and must not be eaten raw. Pre-boil before peeling, then cook until fully tender. Check fish sauce and perilla. Refrigerate within two hours; use within 3–4 days and reheat to 74°C.
Allergens: 생선(멸치액젓), 들깨(종자)
Image & source credits
These illustrations stand in for food photos.
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