Toran Deulkkae-guk (Taro Perilla Seed Soup)
A warming Korean soup of taro simmered in a nutty perilla seed broth. Taro is known for being gentle on the stomach — on a cold day, this soup and a bowl of rice make a hearty, comforting meal.
Ingredients
Main
- Taro (toran)300g
- Beef (thin bulgogi cut)200g
- Shiitake mushrooms3
- Perilla seed powder3 Tbsp
- Perilla oil1 Tbsp
- Minced garlic1 Tbsp
- Soup soy sauce1 Tbsp
- Anchovy-kelp brothas needed
- Green oniona little
- Salta pinch
- Black peppera pinch
Directions
- 1
Boil the taro in salted water for 5 minutes.
- 2
Slice the shiitake mushrooms and green onion.
- 3
Heat perilla oil in a pot and sauté the beef with the minced garlic, soup soy sauce, and black pepper.
- 4
Once the beef is cooked, add the taro and mushrooms and stir-fry together.
- 5
Pour in the anchovy-kelp broth and bring to a boil.
- 6
In a bowl, whisk the perilla seed powder with water until smooth and lump-free.
- 7
Stir the perilla mixture into the soup.
- 8
Finish with the sliced green onion.
Tips
Pre-boiling the taro in salted water removes its natural acridity. Always dissolve the perilla seed powder in water first so the broth stays smooth without clumps.