Rich and Nutty Perilla Seed and Taro Soup
Make a Delicious Perilla Seed and Taro Soup for Chuseok Using Beef Broth
A deeply savory and rich perilla seed and taro soup, simmered slowly to perfection! The beef broth, infused with the essence of tender meat, creates an unparalleled flavor. Experience the delightful combination of soft taro and delicious beef in a warm, comforting soup that will have you reaching for more. This delightful soup is a perfect addition to your Chuseok feast.
Main Ingredients- Peeled Taro Roots: 10-12 pieces (cut into bite-sized pieces)
- Beef (for soup): 100g
- Dried Kelp: 2 sheets (for broth)
- Green Onion: 1/3 stalk (chopped)
- Water: 2L (for broth)
Seasoning & Others- Perilla Seed Powder: 9 Tbsp (generous amount)
- Minced Garlic: 1 Tbsp
- Fish Sauce or Soy Sauce: 1/2 Tbsp (for seasoning)
- Sesame Oil: 1 tsp
- Pepper: a pinch (for aroma)
- Perilla Seed Powder: 9 Tbsp (generous amount)
- Minced Garlic: 1 Tbsp
- Fish Sauce or Soy Sauce: 1/2 Tbsp (for seasoning)
- Sesame Oil: 1 tsp
- Pepper: a pinch (for aroma)
Cooking Instructions
Step 1
In a deep pot, combine 2L of water, 2 sheets of dried kelp, and 100g of beef. Cover with a lid and bring to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium-low, cover, and simmer for about 1 hour and 30 minutes to create a rich, flavorful broth. Remember to remove the kelp once the broth is infused.
Step 2
Slice the peeled taro roots into pieces about 0.7cm to 1cm thick. Slicing them too thinly might cause them to break down during cooking, so aim for a moderate thickness.
Step 3
In a separate pot, bring enough water to a boil. Add the sliced taro and cover with a lid. Boil over high heat for about 3-4 minutes. Be careful not to overcook, as they can become mushy.
Step 4
After boiling, rinse the taro thoroughly under cold running water 2-3 times. Drain the rinsed taro in a colander to remove excess water. This helps to reduce any slight bitterness and improve the texture.
Step 5
Finely chop the green onion. Once the beef has simmered for 1 hour and 30 minutes and cooled slightly, slice it thinly into bite-sized pieces.
Step 6
Now, pour the beef broth (simmered for 1.5 hours) into the main pot. Add the prepared sliced taro and thinly sliced beef. Bring to a boil over high heat. Once boiling, reduce the heat to medium, cover, and simmer for another 10 minutes, allowing the taro and beef to become tender.
Step 7
Once the taro and beef are tender, stir in 9 Tbsp of perilla seed powder, 1/2 Tbsp of fish sauce or soy sauce, and 1 Tbsp of minced garlic. Mix well and continue to simmer for another 4-5 minutes to let the flavors meld. Taste and adjust seasoning; add more fish sauce if needed, or more perilla seed powder if you prefer a thicker consistency.
Step 8
Finally, add the chopped green onions, drizzle in 1 tsp of sesame oil, and sprinkle with a pinch of pepper. Stir gently to combine everything, then turn off the heat. Your delicious perilla seed and taro soup is ready! Enjoy this hearty and comforting meal with a bowl of warm rice.
