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  • (lighthearted upbeat music)

  • - Hello everybody!

  • Today I brought this. You know what it is?

  • Look at this!

  • It looks like a potato.

  • This is taro.

  • We are going to make soup.

  • Taro soup. In Korean, toran-guk.

  • When I lived in Korea, I always thought

  • toran is only Koreans eating.

  • But later I found out all around the world

  • people eat taro!

  • So they make all kinds of dishes,

  • also medicinal usage, they use this.

  • Today I'm going to introduce you to Korean style taro soup.

  • Very very delicious.

  • Soup and rice and kimchi, a few side dishes.

  • This is a perfect nutritious Korean meal, so you can make.

  • Taro is a plant, really huge.

  • And also stems we eat and also this is root.

  • Taro root, in Korean, toran.

  • Because "to" means earth, 'ran" means egg.

  • It's look like a small eggs. Eggs from the earth.

  • Really cute name. Toran.

  • Raw toran is toxic. Once it is cooked, no problem.

  • So I'm just boiling water

  • and then I'm going to blanch this guy.

  • And then later, peel.

  • One pound toran, a little more than one pound.

  • One pound plus two ounce because I'm going to peel.

  • And cover.

  • It's actually ten minutes I boiled.

  • Turn off. I'm going to rinse this in cold water.

  • Rinse this in my pot again.

  • Soak this in cold water just a few minutes.

  • This is six cups of water.

  • Make soup. We are going to make soup.

  • This soup is for four servings.

  • If you are hungry, for two servings (laughs).

  • Meanwhile, I'm going to peel the taro.

  • Peel using knife or potato peeler, you can use,

  • like this.

  • Potato peeler or you can use just knife.

  • This taro is a little slippery.

  • When you do this, like a not like a potato,

  • it's slippery, so be careful.

  • These all the skins we gotta really remove,

  • really clean.

  • a little slippery.

  • Toran tastes like a potato,

  • but really creamy and soft

  • And tender.

  • So each toran, we are going to cut this

  • in bite-sized pieces.

  • So can you see?

  • Here inside is still uncooked,

  • outside is a little cooked, right?

  • So toran is ready and I'm going to set aside here.

  • And then we need to make this soup tasty.

  • I'm going to use beef brisket.

  • This is half pound.

  • So beef brisket, a little like this fat,

  • is a delicious fat, and I'm using this whole.

  • Cut into bite-sized pieces.

  • The water is boiling. I'm going to cook this beef.

  • And close.

  • This is medium-high heat. For 10 minutes I'm going to cook.

  • We are going to make nice broth,

  • because the while this beef is cooking

  • and then the deliciousness infused to the water.

  • We are going to use two cloves of large garlic cloves.

  • And then, this is a (laughs) huge green onion.

  • I got this from farmer's market.

  • This one is like a large size,

  • so you need two green onions.

  • What I'm going to use this one large green onion.

  • We have to cook beef and garlic for 10 minutes,

  • and then green onion, lets cut this.

  • Later I will just add.

  • This is like (laughs) a large amount,

  • so you can prepare two small green onions

  • Look at this. Okay?

  • And then, I'm going to introduce you

  • like for the first time I think I can introduce

  • you this Korean ingredient.

  • Very very important.

  • For toran-guk, unskippable ingredient is this.

  • I always keep in the freezer.

  • This is perilla seed powder. It says deulkkae-garu.

  • Why I'm using this?

  • This make this soup very nutty

  • and perilla seed flavor, this is unbelievable!

  • So tasty.

  • 10 minutes I cook this beef. It's time to put taro.

  • And then, I'm going to add some salt.

  • Salt and fish sauce.

  • One tablespoon fish sauce, one teaspoon salt.

  • From now, I'm going to cook for 20 minutes,

  • over medium-high heat, and then later

  • then all done.

  • Beef is tender and soup is done and taro is well cooked.

  • And then I'm going to add my deulkkae-garu,

  • perilla seed powder, and green onion.

  • That's it.

  • 20 minutes passed!

  • I'm going to add this deulkkae-garu, quarter cup.

  • One hand quarter cup, the other hand a strainer.

  • Let's cook!

  • Like this.

  • All delicious stuff, this perilla seed powder,

  • is going through this strainer.

  • See?

  • When you use this, this strainer

  • should be really fine strainer you gotta use.

  • So suddenly you see the change to, like a milky color.

  • Okay, really awesome. Already looks so delicious.

  • And then, green onion.

  • One minute with the green onion and done!

  • Okay, I will just remove it from the heat.

  • Really great isn't it?

  • Beautiful. Put some in my bowl.

  • So this is a soup we made.

  • Rice and soup,

  • and some kimchi.

  • Lets taste.

  • Soup.

  • Ah!

  • Really good. That's it!

  • This taste I'm looking for, this taste!

  • Taro taste like potato, but like mashed potato?

  • But firmer. Firmer and soft, melting in my mouth.

  • I usually put some rice here

  • and then into my soup.

  • This is my usual way, the way of eating.

  • This is kkakdugi I made.

  • Kkakdugi goes well with any type of soup.

  • Korean soup.

  • I don't need many side dishes

  • when I make this kind of soup and rice.

  • But, some green stuff is good, isn't it?

  • This is my yeolmu kimchi.

  • Young radish kimchi. It's leaf part.

  • Really delicious.

  • (soft upbeat music)

  • This is mung bean sprouts and cucumber.

  • (lighthearted upbeat music)

  • Awesome!

  • Today we made toran-guk, taro soup.

  • Enjoy my recipe. See you next time!

  • Bye!

  • (lighthearted upbeat music)

(lighthearted upbeat music)

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B1 taro soup green onion potato beef green

Taro Soup (Toran-guk: 토란국)

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    林宜悉 posted on 2020/03/25
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