Soft Taro Soup with Beef: A Taste of Autumn
Soft Taro Soup with Beef: A Taste of Autumn
Making Hearty Taro Soup with Beef, a Chuseok Holiday Delicacy
Taro, a treasure of autumn, is often prepared as taro soup for the Chuseok holiday. This comforting soup features the soft, potato-like texture of taro and a savory beef broth, offering a deep, umami-rich flavor. Here’s a detailed recipe for this nutritious and satisfying taro soup, perfect for sharing with family.
Main Ingredients- 500g fresh taro root
- 300g lean beef (for soup)
- 1/2 onion
- 1 stalk green onion (scallion)
- 1 red chili pepper
- 1/2 Tbsp minced garlic
- 1,000ml anchovy-kelp broth (or rice water)
- 1 piece of radish (optional)
Seasoning and Others- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Pinch of black pepper
- Salt (to taste)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- Pinch of black pepper
- Salt (to taste)
Cooking Instructions
Step 1
First, wash the taro roots thoroughly under running water to remove all soil. Taro can cause skin irritation, so it’s essential to wear cooking gloves when handling and peeling them.
Step 2
To make peeling easier, blanch the taro roots. Bring a pot of water to a rolling boil, add the whole taro roots, and boil for about 5-10 minutes until slightly softened. This will make the skin much easier to remove.
Step 3
Carefully remove the blanched taro from the boiling water. Once slightly cooled, use a knife to gently peel the skin. For thicker parts, you can shave off the skin by rotating the taro.
Step 4
After peeling, rinse the taro under cold water and soak them in fresh water for about 30 minutes to remove any astringent taste. Changing the water once during soaking can help further.
Step 5
While the taro is soaking, prepare the broth. Make about 1,000ml of anchovy-kelp broth by boiling dried anchovies and kelp. Alternatively, rice water (sseol-tteuk-mul) can also be used for a mild, savory base.
Step 6
While the broth is simmering, prepare the other vegetables. Thinly slice the green onion and onion into strips. Slice the red chili pepper diagonally for color. (If using radish, slice it thinly into bite-sized pieces.)
Step 7
Drain the taro from the soaking water and rinse them again thoroughly to remove any remaining moisture.
Step 8
Place the rinsed taro on a colander to drain completely, preparing them for cooking.
Step 9
Rinse the beef to remove any blood. Add the beef to the boiling 1,000ml broth and simmer for about 20 minutes until tender. Skim off any scum or impurities that rise to the surface during cooking for a clear broth.
Step 10
Once the beef is tender, add the prepared taro to the pot and simmer for another 10 minutes. (If you are using radish, add it at this stage.)
Step 11
When the taro is mostly cooked, stir in 2 Tbsp of perilla seed powder (deulkkae garu), 1 Tbsp of Guk-ganjang (soup soy sauce), and 1/2 Tbsp of minced garlic. Continue to skim off any impurities that rise. Guk-ganjang alone might not be enough for seasoning, so taste and adjust with salt as needed.
Step 12
Finally, add the sliced green onions, onions, and red chili peppers, and let it simmer for a short while longer. Sprinkle a pinch of black pepper just before turning off the heat to enhance the aroma.
Step 13
Your nourishing beef and taro soup is ready! Enjoy the wonderfully soft taro and the deeply savory broth – a satisfying and wholesome meal.
