Taro soup for my mother
I made it for my mother with taro harvested from the field of Minhwa, who lives in the countryside. A mother with weak teeth is a taro killer!
3 serving
Within 60 minutes
최윤쌤
Ingredients
  • a taro
    600g
  • Radish
    200g
  • Water
  • Water
    1200ml
  • a beef-like meat
    100g
  • Sea tangle
    5g
  • leek
    1piece
  • Korean style soy sauce
    1T
  • Salt
    1t
  • crushed garlic
    1/2t
Cooking Steps
STEP 1/15
Wash the taro with water.
STEP 2/15
Prepare the radish, the sun and kelp to make the broth.
STEP 3/15
Soak beef in water to drain the blood.
STEP 4/15
As a result of the meat, cut diagonally in a right-angled direction and cut it gently.
STEP 5/15
Prepare rice water.
STEP 6/15
Blanch taro in boiling rice water to remove the arin taste.
STEP 7/15
Peel the blanched taro.
STEP 8/15
It's a white taro that's completely peeled.
STEP 9/15
Make broth by putting only the cut meat and kelp in boiling water first.
STEP 10/15
Filter the blood that rises with a fine net.
STEP 11/15
Boil the kelp for about 15 minutes and then take it out first.
STEP 12/15
I cut radishes in pieces.
STEP 13/15
Boil the kelp stock until it tastes like meat, then add radish.
STEP 14/15
When the radish is half cooked, add taro and season with soy sauce and salt.
STEP 15/15
Add minced garlic and green onions and boil them for a while
The cooking time varies depending on the ingredients. Put the meat in from the beginning, the radish in the middle, and the blanched taro in the end.
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