Rich & Nutritious Perilla Seed Taro Soup with Seaweed and Beef
Autumn Health Food: Perilla Seed Taro Soup with Seaweed and Beef – Tender Taro and Flavorful Broth
As autumn deepens, we present a recipe for nourishing Perilla Seed Taro Soup with Seaweed and Beef, perfect for warming you up. This soup boasts a rich, savory flavor from the combination of seasonal taro, beef, and seaweed, ideal for boosting immunity during the chilly weather. We’ll also share a detailed method to prepare taro without any bitterness, ensuring a wonderfully tender texture. It’s an exceptional autumn delicacy to cherish your family’s health!
Main Ingredients- Taro root 250g
- Beef (for soup) 200g
- Dried seaweed 30g
- Water 2L
Seasoning & Aromatics- Soy sauce for soup 100ml
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Perilla seed oil 1 Tbsp
- Ground perilla seeds 1/2 cup
To Remove Gamey Odor- Cooking wine (or Cheongju) 2 Tbsp
- Soy sauce for soup 100ml
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Perilla seed oil 1 Tbsp
- Ground perilla seeds 1/2 cup
To Remove Gamey Odor- Cooking wine (or Cheongju) 2 Tbsp
Cooking Instructions
Step 1
First, let’s learn how to prepare taro to remove its slight itchiness! Peel the taro root thoroughly using a peeler or a knife. Be sure to wear gloves while peeling, as the sap from the taro skin can cause skin irritation. Once peeled, place the taro in rice water with 1 tablespoon of salt and boil for about 5 minutes. After boiling, rinse the taro under cold water, drain, and portion into 250g bags for freezing. This makes it convenient for future use. (If you are using pre-frozen, pre-prepared taro, you can skip this step.)
Step 2
Rinse the dried seaweed under running water by gently rubbing it with your hands. Drain it well in a sieve. Cut the beef and prepared taro into bite-sized cubes (approximately 2cm).
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium-high heat. Add the cubed beef and stir-fry until browned and sealed, locking in the juices. Once the beef is partially cooked, add the rehydrated seaweed and continue to stir-fry together. When the seaweed softens and blends well with the beef, add 2 tablespoons of cooking wine (or Cheongju) and 2 tablespoons of the soy sauce for soup (out of the 100ml total). Stir-frying the soy sauce at this stage helps to infuse the beef with savory depth and a hint of smoky flavor.
Step 4
As the soy sauce sizzles and melds with the beef, adding a delicious aroma, add the cubed taro and stir gently for a moment to coat it with the flavors. Then, pour in 2 liters of clean water. Bring the soup to a boil over high heat.
Step 5
Once the soup is boiling vigorously, add 1 tablespoon of minced garlic and the remaining soy sauce for soup. Taste and adjust seasoning with more soy sauce or salt if needed. Reduce the heat to medium-low and simmer for about 15-20 minutes, or until the taro and beef are tender.
Step 6
Finally, stir in 1 tablespoon of perilla seed oil and 1/2 cup of ground perilla seeds. It’s best not to boil the soup for too long after adding perilla seed oil and ground seeds, as their fragrance can dissipate. Simmer for just a moment longer and then turn off the heat. Your delicious Perilla Seed Taro Soup with Seaweed and Beef is now ready! On a chilly autumn day, warm your body and soul with a comforting bowl of this taro soup.