How to cook taro soup
When I was young, I hated the slippery taste of taro, but now I'm attracted to the soft and mysterious taste, so I'm looking for it more these days.
6 serving
Within 60 minutes
문성실
Ingredients
  • a taro
    400g
  • Beef
    200g
  • Radish
    1piece
  • leek
    1/2ea
  • anchovy broth
    10cup
  • Salt
    little
  • ground pepper
    little
  • Cheongju
    2TS
  • crushed garlic
    1TS
  • salted anchovies
    2TS
  • Sesame oil
    1TS
  • ground pepper
    little
Cooking Steps
STEP 1/13
Wear gloves and trim the taro with a filler or knife. Otherwise, people who are sensitive or have weak skin may experience itching.
STEP 2/13
Peel the taro and soak it in water. Peel it all at once and trim it.
STEP 3/13
Blanch taro for about 15 minutes in 7 cups of rice water with 1 thick salt when it boils hard. The reason for blanching taro in rice water is that it can block the slippery surface and eliminate the arin taste of taro itself.
STEP 4/13
Rinse blanched taro in cold water, drain and drain.
STEP 5/13
The anchovy kelp stock, which is boiled with anchovies and kelp, is boiled and cooled in advance to receive only clear broth, and the kelp is taken out separately and cut into diamond shapes.
STEP 6/13
Cut the beef brisket, which is for soup, into bite-size pieces and season it with rice wine 2, minced garlic 1, anchovy sauce or soy sauce or tuna soup 2, sesame oil 1, and a little pepper.
STEP 7/13
Slice the radish thickly and roughly, and slice the green onion diagonally.
STEP 8/13
Add seasoned beef to saucepan and stir-fry until the meat surface is cooked white so that it does not burn sweetly.
STEP 9/13
Then add radish and stir-fry together.
STEP 10/13
Add the pre-boiled anchovy kelp stock and boil it until the meat tastes good and the radish is fully cooked. Beef soup tastes better the longer it boils. First open the lid and bring to a boil, then close the lid and bring to a boil.
STEP 11/13
Use a ladle to remove the foam and oil that floats up in the middle.
STEP 12/13
When the soup is delicious, add the blanched taro and bring to a boil.
STEP 13/13
Lastly, add chopped kelp and green onions, and add salt and pepper to taste.
It's a paper cup and rice spoon measurement.
Cooking review
4.90
score
  • 373*****
    score
    It's been a while since I made it... It helped me a lot^^
    2024-09-17 12:53
  • 313*****
    score
    Wash the taro, blanch it in boiling water, put on the gloves, twist it, and it will peel off. After that, soak it in water to drain it
    2024-09-16 09:12
  • 112*****
    score
    Success! It's good~~~
    2020-10-27 17:35
  • 390*****
    score
    Thanks to you, I succeeded in making taro soup for the first time I also blanched bean sprouts^^ The taste is perfect! The texture of the taro is good, too
    2020-10-07 00:02
  • 203*****
    score
    I really enjoyed the meal.
    2019-10-25 14:46
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