Korean Beef and Taro Stem Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Only two spoonfuls of ground perilla go in, and even with taro stems in the pot this stays close to a clear soup rather than a thick perilla stew.
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The stems are peeled of their tough outer fibers and the thick ones split by hand, so the chew never turns stringy.
Ingredients
Instructions
- 1
Peel away the tough outer fibers from 220 g rehydrated taro stems, then cut them into 5 cm lengths.
Split any thick pieces by hand so the stems cook evenly and do not feel stringy.
- 2
Soak 250 g beef brisket in cold water for 10 minutes to draw out blood, then drain.
Place it in a pot with 1500 ml fresh water and bring it up over high heat.
- 3
When the water begins to boil, skim off foam and any fat rising to the surface.
Lower to medium-low heat and simmer for 20 minutes, keeping the broth gently bubbling and clear.
- 4
Lift out the brisket and shred it along the grain while it is warm enough to pull apart.
Add the taro stems and 2 tbsp soup soy sauce to the broth, then simmer 10 minutes so the stems absorb seasoning.
- 5
Return the shredded beef to the pot with 1 tbsp minced garlic and simmer 5 minutes more.
If the broth boils hard, lower the heat so the meat stays tender and the liquid remains clean.
- 6
Stir in 2 tablespoons perilla seed powder, add 50g green onion, and simmer for 1 minute.
Season with 0.6 teaspoon salt and 0.2 teaspoon ground pepper, then serve hot.
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