Korean Taro Soup (Autumn Taro in Nutty Perilla Seed Broth)

Wear gloves, scrub 300 g taro clean, and briefly parboil it with the skin on.

When the outside feels slightly softened but the center is still firm, lift it out so it is easier to peel and less irritating.

Let the taro cool just enough to handle, peel it, and rub it in salted water.

Rinse away the slippery mucilage, then cut the pieces into bite-size chunks so they cook evenly without dissolving too fast.

Pour 1300 ml anchovy stock into a pot and bring it to a boil, then add the taro.

Lower to medium heat and simmer gently for about 18 minutes, keeping the bubbles steady but not violent.

When the taro edges look fluffy and a chopstick slides in with slight resistance, add 1 tsp minced garlic and 1 tbsp soup soy sauce. Stir gently from the bottom so the pieces do not break apart.

Mix 2 tbsp perilla powder with a little hot broth first, then pour it back into the pot.

Once the soup turns cloudy and creamy, simmer 8 more minutes so the nutty flavor spreads evenly.

Add 0.5 sliced green onion and season with 0.5 tsp salt, tasting the broth before adding all of it.

Turn off the heat before the taro crumbles into the soup, and serve it hot.