(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)