Beef and Taro Soup for Special Occasions.
Broth & StewIngredients
- 500g of taro.
- 300g of beef (such as brisket or chuck).
- 1.2 liters of water.
- Starchy water (used for blanching taro).
- 1 tablespoon of soup soy sauce (guk-ganjang).
- A small amount of minced garlic.
Instructions
The beef should be pressed with paper towels to completely remove excess blood and moisture.
In a pot, combine 1.2 liters of water and the beef. Bring to a boil and simmer for about 30 minutes to create a rich broth.
To prepare taro, peel it and blanch it in water that has been used to cook rice for about 5 minutes. This helps remove any bitterness and the slimy texture.
Blanch the taro root in boiling water, then rinse it under cold water and drain well.
The beef, which has been cooked in the broth, is removed and allowed to cool slightly before being sliced thinly against the grain for easier eating.
Add the prepared taro root and meat to the broth and continue simmering for another 10-15 minutes.
Season with 1 tablespoon of soup soy sauce and salt, then marinate the Korean radish.