SoupsMedium
Torandae Soegogi-guk (Beef and Taro Stem Soup)
A 4-serving beef and taro stem soup with auto-scaling for rich broth flavor.
Prep 20minCook 35min4 servings
taro stem soupbeef taro soupKorean hearty soupperilla beef soupregional Korean soupcomforting Korean broth
Instructions
- 1
Peel tough fibers from taro stems and cut into 5 cm pieces.
- 2
Soak brisket in cold water for 10 minutes, then add to pot with fresh water.
- 3
Skim foam once boiling and simmer on medium-low for 20 minutes.
- 4
Shred the beef, then simmer taro stems in broth with soup soy sauce for 10 minutes.
- 5
Add shredded beef and garlic, cook 5 minutes, then stir in ground perilla.
- 6
Add green onion, adjust with salt and pepper, and serve hot.
Tips
Remove taro stem fibers well for a tender texture.
Add perilla powder near the end to preserve its nutty aroma.
Nutrition (per serving)
Calories
238
kcal
Protein
20
g
Carbs
9
g
Fat
14
g
Adjust Servings
2servings
→
servings
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