Creamy Perilla Seed Taro Soup (Deulkkae Torantang)
Creamy Perilla Seed Taro Soup (Deulkkae Torantang)
Introducing Our Special Family Recipe for Deulkkae Torantang, a Delicious Taro Soup Perfect for Chuseok!
Chuseok is just around the corner, and fall is the season for fresh taro! My mom used to make taro soup with just beef, but after getting married and raising my children, they didn’t eat it much. So, I started making our own unique version to encourage them. Now, we enjoy this rich and nutritious fall delicacy with beef, tofu, squid, shrimp, mussels, and mushrooms. My family loves it with all these extra ingredients! This nourishing taro soup is also perfect for your Chuseok feast. Making Deulkkae Torantang is easier than you think. Let’s enjoy the seasonal food and take care of our health together by trying our family’s special taro soup recipe!
Main Ingredients- Taro root: 700g
- Beef for soup: 300g
- Squid: 1 medium
- Tofu: 1 block (about 300g)
- Shrimp meat: 100g
- Oyster mushrooms: 150g
Seasoning & Broth- Soup soy sauce: 2 Tbsp
- Fish sauce (anchovy or tuna based): 2 Tbsp
- Anchovy-Kelp Broth: 2L
- Salt: 1 Tbsp (for boiling taro)
- Perilla seed powder: 6 Tbsp
- Soup soy sauce: 2 Tbsp
- Fish sauce (anchovy or tuna based): 2 Tbsp
- Anchovy-Kelp Broth: 2L
- Salt: 1 Tbsp (for boiling taro)
- Perilla seed powder: 6 Tbsp
Cooking Instructions
Step 1
Start by preparing 700g of taro root. Fall taro offers a wonderfully creamy texture and a nutty flavor.
Step 2
It’s crucial to wear rubber gloves when handling taro. The sap from the taro skin can cause an itchy rash if it comes into contact with bare skin. While wearing gloves, thoroughly scrub the dirt off the taro under running water.
Step 3
With gloves still on, use a knife to peel the taro. Place the peeled taro in a pot, add enough rice water to cover, and stir in 1 Tbsp of salt. Bring it to a boil for a short while, then turn off the heat. This boiling step helps remove any bitterness from the taro and makes it tender.
Step 4
Once boiled, drain the taro and rinse it under cold water to cool it down. Let it drain completely. You can then slice the taro into bite-sized pieces for the soup.
Step 5
A great soup starts with a flavorful broth! Making a rich broth in advance with plenty of anchovies and kelp will significantly enhance the soup’s depth. Adding a generous amount of kelp will boost the umami. It’s useful to make about 2L of broth to have on hand for various dishes.
Step 6
Now, let’s prepare the other main ingredients. Clean the squid after removing its skin, and slice it into pieces about 1.5 cm thick. Cut the 300g of beef for soup into bite-sized pieces. Tear the oyster mushrooms into manageable pieces. Cut the block of tofu into roughly 2cm cubes, like little dice.
Step 7
In a large pot, add the sliced beef and minced garlic (if using) and stir-fry over medium heat until lightly browned. Once the beef starts to change color, pour in 1.5L of the prepared anchovy-kelp broth. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 10 minutes. This slow simmering allows the savory flavors of the beef to infuse into the broth.
Step 8
As the beef simmers, skim off any foam or scum that rises to the surface. This step is key to achieving a clear, clean, and refined taste for your soup.
Step 9
It’s time to add the rest of the ingredients. It’s best to add ingredients that take longer to cook first. Add the sliced squid and the raw shrimp meat now.
Step 10
Once the squid and shrimp are partially cooked, add the torn oyster mushrooms and cubed tofu. Season the soup with 2 Tbsp of soup soy sauce and 2 Tbsp of fish sauce, and stir well. It’s a good idea to make the broth generous from the start, as it will reduce during cooking. You can always add more broth or hot water later if needed.
Step 11
Add the pre-boiled and sliced taro root to the pot. All the ingredients will now come together to create a delicious soup.
Step 12
Once everything is simmering nicely, reduce the heat and stir in 6 Tbsp of perilla seed powder to thicken the soup. Cook for another 5-7 minutes after adding the perilla seed powder to reach your desired consistency. If the soup becomes too thick, you can adjust it by adding a little more broth or hot water. Adding the perilla seed powder towards the end helps preserve its nutrients and flavor.
Step 13
Finally, add the diagonally sliced green onions. They will cook gently in the residual heat, adding a fresh aroma to the soup.
Step 14
Voila! Your rich and nutritious Deulkkae Torantang is ready. Serving it in an elegant earthenware bowl makes it look even more appealing.
Step 15
Enjoy this homemade Deulkkae Torantang with your beloved family! The variety of ingredients makes it appealing even to children who might be picky about taro, and adults will love its hearty flavor too. This soup makes a sophisticated Korean dish, perfect for entertaining guests during Chuseok. Savor this nutty and deeply flavorful special taro soup, a unique creation from our home, to fully enjoy the bountiful autumn. Yum yum! Enjoy your meal!
