Savory Beef and Perilla Seed Taro Soup
How to Make Delicious Beef and Perilla Seed Taro Soup
This recipe features a rich and comforting beef and taro soup, enhanced with the nutty flavor of perilla seeds. Made with fresh taro, this soup is a hearty and nutritious dish perfect for any meal. This detailed guide will make it easy for anyone to follow along.
Soup Ingredients- 300g taro root
- 200g beef, cut for soup
- 1 large stalk of green onion
- 5 cups (approx. 1L) water
- 2 sheets of dried kelp (dashima), about palm-sized
Seasonings & Others- 2 Tbsp perilla seed powder
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp salt (for adjusting taste)
- Rice water (for blanching taro)
- 2 Tbsp perilla seed powder
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp salt (for adjusting taste)
- Rice water (for blanching taro)
Cooking Instructions
Step 1
Select fresh taro roots that are round and well-shaped, and meticulously remove any fine roots.
Step 2
Peel the taro roots by scraping the skin off with a knife. The skin of taro can cause itching or a stinging sensation if touched with bare hands, so be sure to wear cooking gloves for safe preparation.
Step 3
Taro contains mucin, which makes it sticky. Rinse the prepared taro thoroughly under running water several times. Cut the cleaned taro into bite-sized pieces.
Step 4
For the beef, use about 200g of cut-for-soup beef and thoroughly drain any blood using paper towels. Removing the blood will result in a clearer soup and a cleaner taste without any gamey odor.
Step 5
To make a delicious broth, soak 2 sheets of palm-sized kelp in 1 liter of water for about 5 minutes to create a kelp-infused stock. Be careful not to boil for too long, as it can impart a bitter taste.
Step 6
Dice about 1/3 block of tofu into approximately 1.5cm cubes for added tenderness.
Step 7
Wash the large green onion stalk, remove the green leafy parts, and slice it diagonally about 0.5cm thick. This will add a fragrant aroma to the soup as it simmers.
Step 8
Place the peeled and cut taro roots into boiling rice water and blanch for about 1 minute. This step helps remove any astringent taste specific to taro and enhances its tender texture.
Step 9
In a pot, heat 1 Tbsp of sesame oil, 1 Tbsp of minced garlic, and 1 Tbsp of soy sauce for soup. Add the drained beef and stir-fry over medium heat until the surface of the beef is cooked, developing its flavor.
Step 10
Once the beef is well stir-fried, pour in the prepared kelp broth. Scrape the bottom of the pot to deglaze and incorporate any flavorful bits into the broth.
Step 11
When the broth comes to a boil, skim off any scum or impurities that rise to the surface. This ensures a clean and pure soup flavor.
Step 12
Once the beef is tender, add the blanched taro and the diced tofu. Simmer for a short while to allow the ingredients to meld together.
Step 13
To add the rich flavor of perilla seeds, place 2 Tbsp of perilla seed powder into a fine-mesh sieve and gently press to extract only the smooth liquid, discarding the solids. This method prevents the soup from becoming too cloudy while infusing a creamy perilla taste.
Step 14
Adjust the seasoning by adding 1 tsp of salt. Taste and add more if needed, as soy sauce for soup can vary in saltiness. Let it simmer briefly after seasoning to allow the flavors to harmonize.
Step 15
Finally, add the diagonally sliced green onions and simmer for another moment. This will bring out the fresh aroma of the soup. Cook over medium-low heat to preserve the flavors.
Step 16
Your nutritious, savory, and tender Beef and Perilla Seed Taro Soup is ready! Enjoy it with a warm bowl of rice.
