How to cook taro soup
On Chuseok, taro soup is a food that is served with songpyeon as a feast for ancestral rites. I made delicious taro soup, a seasonal food that you can taste before and after Chuseok.
4 serving
Within 30 minutes
김성심김치요리1
Ingredients
  • a taro
    900g
  • Beef
    180g
  • Radish
    250g
  • Tofu
    100g
  • a dried kelp
    1piece
  • leek
    1/2ea
  • Water
    8cup
  • Korean style soy sauce
    2spoon
  • crushed garlic
    1spoon
  • Salt
    little
  • Korean style soy sauce
    1/2spoon
  • Cheongju
    1spoon
  • crushed garlic
    1/3spoon
  • Sesame oil
    1/2spoon
Cooking Steps
STEP 1/15
Beef removes blood. Add 1/2 spoonful of soy sauce to the bloodless beef.
STEP 2/15
Add 1 spoonful of refined rice wine and 1/3 spoonful of minced garlic.
STEP 3/15
Add 1/2 spoonful of sesame oil, mix well, and marinate for 30 minutes.
STEP 4/15
Slice the spring onions at an angle.
STEP 5/15
I just washed it clean, put on plastic gloves, and gently peeled it off with a knife. Wash the taro clean, blanch it slightly in boiling water for about 3 minutes, rinse it in cold water, and peel it off very easily.
STEP 6/15
The peeled taro is soaked in rice water to get rid of the arin taste
STEP 7/15
If you put a little salt in boiling water and blanch it for about 3 minutes and rinse it in cold water, it will remove the taste of Arin.
STEP 8/15
Chop the radishes up.
STEP 9/15
Cut tofu into squares in bite-size pieces.
STEP 10/15
Put sesame oil in a pot and stir-fry the marinated beef slightly.
STEP 11/15
When the beef starts to cook, pour 8 cups of water and boil it with radish, taro, and kelp.
STEP 12/15
Remove the foam that rises in the middle.
STEP 13/15
When it boils up, reduce the heat to medium, remove the kelp, and shred it.
STEP 14/15
Boil the taro for 15 minutes until it's fully cooked
STEP 15/15
Add green onion, minced garlic, and soy sauce and boil it. Salt is the salt for the lack of seasoning. If you add perilla powder at the end, it'll become perilla soup.
Taro is rich in dietary fiber, which helps prevent constipation, and potassium, which is abundant in taro, helps discharge sodium and relieves edema. When you cut a taro, the fluid that comes out slippery is called mutin. Since this ingredient acts as a natural digestive medicine, taking taro when you have indigestion or bloated stomach has the effect of taro, which helps protect your stomach and intestines.
Cooking review
5.00
score
  • 721*****
    score
    It was really good. It looks like beef radish soup, but with taro, the texture was good and it was even more delicious Thank you very much!
    2025-02-16 14:21
  • 407*****
    score
    It's my third time making it, so this time, I put in cabbage^^ If you taste it well, you're done.
    2024-11-24 11:33
  • 970*****
    score
    I made taro soup It's so good to follow the recipe!! My mother-in-law complimented me^^
    2024-10-06 22:47
  • 527*****
    score
    The taro soup my mom used to cook for me Thanks to you, I can do it now. Thumbs up
    2024-08-26 13:18
  • 410*****
    score
    I really enjoyed the meal.~~
    2023-12-07 08:15
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