Taro soup, savory soup
Seasonal taro with a soft and smooth texture. Deep flavor from long-boiled meat broth. It has a lot of perilla powder in it, so it has a savory taste. If you put a bowl of warm rice in here, you'll feel energized naturally~
4 serving
Within 60 minutes
가루씨
Ingredients
  • a taro
    400g
  • Beef
    150g
  • onion
    1/2ea
  • leek
    1ea
  • kelp broth
    3cup
  • Soy sauce
    1T
  • Fish sauce with sand lance extract
    2/3T
  • perilla powder
    1.2cup
  • crushed garlic
    1T
  • Sesame oil
    1/2T
  • ground pepper
    little
Video
Cooking Steps
STEP 1/12
Sieve the beef and wash it slightly under running water, removing any remaining blood.
STEP 2/12
Stir-fry soy sauce, 2T water, and meat in a pot over medium heat for 3 to 4 minutes.
STEP 3/12
If the meat is seasoned to a certain extent, add 600ml of water and close the lid. Bring to a boil over medium heat, reduce to low heat and simmer for 40 minutes.
STEP 4/12
Put plastic gloves on your hands, grab the large bottom of the taro by hand, and peel it using a knife.
STEP 5/12
Peel it clean without a piece of skin.
STEP 6/12
Prepare a bite-size, thickly sliced.
STEP 7/12
Add taro to boiling water (+1t of salt) and cover; simmer over medium heat for about 10 minutes. (The bubbles may boil and overflow in the middle, so please observe carefully!!)
STEP 8/12
Wash the boiled taro 2-3 times in water and remove the water.
STEP 9/12
Please chop the onions and chop the green onions.
STEP 10/12
If you go back to the meat broth, the edges will be messy. Use a kitchen towel to wipe it clean
STEP 11/12
Add fish sauce, perilla powder, minced garlic, onion, taro, anchovy kelp stock, cover and simmer over medium heat for about 20 minutes.
STEP 12/12
After 20 minutes, turn off the heat and add sesame oil, pepper, and green onion.
T = based on 15cc.
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