Rich and Savory Beef and Perilla Seed Taro Soup
Rich and Savory Beef and Perilla Seed Taro Soup
Chuseok Holiday Essential! How to Make Delicious Beef and Perilla Seed Taro Soup
A quintessential dish for the abundant Chuseok holiday, this Beef and Perilla Seed Taro Soup is a culinary delight. The nutty aroma of perilla seeds, the tender texture of taro, and the rich flavor of beef come together to create a deep and savory taste. Perfect for enjoying with rice, this soup is both hearty and nutritious, a true representative of Chuseok cuisine.
Ingredients- Peeled Taro 400g
- Beef (for soup) 200g
- Radish 1 piece (approx. 100g)
- Soup Soy Sauce 2 Tbsp
- Water 1L (5 cups)
- Cube Broth 1 cube (or anchovy-kelp broth)
- Ground Perilla Seeds (to taste, 3-5 Tbsp)
- Sesame Oil or Perilla Oil 3 Tbsp
Cooking Instructions
Step 1
First, thoroughly clean and prepare the taro. (Refer to [7010948] for detailed preparation instructions). I use pre-prepared and frozen taro for convenience. If using frozen taro, you can use it directly without thawing.
Step 2
Slice the radish thinly into bite-sized pieces (namak-sseolgi style) or cut it into thick julienne strips. Either shape will add depth to the soup’s flavor.
Step 3
Heat sesame oil or perilla oil in a pot over medium-high heat. Add the beef for soup and stir-fry until it’s browned on the surface, releasing its savory aroma.
Step 4
Once the beef has lost its pink color and is lightly seared, add the sliced radish to the pot. Stir-fry together until the radish becomes slightly translucent, which enhances its natural sweetness.
Step 5
When the radish is about halfway cooked, add the soup soy sauce (2 Tbsp) and stir-fry quickly to coat the beef and radish. This helps the soy sauce caramelize slightly, boosting the umami flavor.
Step 6
Now, pour in 1L (5 cups) of water and add 1 cube of concentrated broth. Cube broth typically contains salt, so you can minimize additional seasoning later. If you’re using homemade broth, taste and adjust seasoning with more soup soy sauce or salt at the end.
Step 7
Once the broth comes to a rolling boil, impurities and foam from the beef will begin to rise to the surface.
Step 8
Using a spoon, carefully skim off all the foam and impurities from the top. This step ensures a clear and clean-tasting broth.
Step 9
After skimming the foam, add the prepared taro to the pot. Reduce the heat to medium and simmer until the taro is fully cooked and tender, approximately 15-20 minutes. The taro should be easily pierced with a fork.
Step 10
Once both the radish and taro are completely tender, stir in the ground perilla seeds. Add them to your preference; for a thicker, nuttier soup, use a generous amount.
Step 11
Let the soup simmer for a few more minutes after adding the perilla seeds. Taste the broth and adjust the seasoning if needed. Add more soup soy sauce or salt until it reaches your desired taste. Your delicious Beef and Perilla Seed Taro Soup is now complete!
Step 12
Enjoy this wholesome and delicious taro soup with your loved ones this Chuseok! The combination of savory perilla seeds, tender taro, and chewy beef makes for a satisfying and nutritious meal.
