Toranguk is a traditional Korean soup made with taro, known as "toran" in Korean, as its main ingredient. It is especially popular during holidays such as Chuseok, making it a familiar and comforting dish on Korean holiday tables. Known for its light and delicate flavor, Toranguk combines a clear, savory broth with the soft chewy texture of taro.

Try this recipe from W Table.

Ingredients

  • Peeled taro — 400 g
  • Beef for soup — 200 g
  • Korean radish — 1 piece (100 g)
  • Green onion — 1 stalk
  • Dried kelp — 1 piece
  • Coarse salt — 1 teaspoon
  • Water — 1.5 liters

Seasoning

  • Korean soup soy sauce — ½ tablespoon
  • Tuna fish sauce — 1 tablespoon
  • Minced garlic — 1 tablespoon
  • Salt — 1 teaspoon
  • Black pepper — to taste

Instructions

Pat the beef dry with paper towels to remove excess moisture.

Cut the taro and Korean radish into bite-sized pieces. Slice the green onion diagonally.

Add the coarse salt to a pot of water and bring it to a boil. Add the taro and boil for about 3 minutes, then drain. Taro can cause a stinging or itchy sensation on your fingertips when handled with bare hands, so it is best to wear gloves when preparing it. Also, boiling taro in salted water helps remove its naturally irritating, astringent taste.

Add 1.5 liters of water to a pot, then add the radish, dried kelp and beef. Bring to a boil and simmer for about 30 minutes. Skim off any foam that rises to the surface while the broth is cooking.

Remove the kelp, then add the taro and all the seasoning ingredients. Simmer for another 5 minutes. Add the green onion, turn off the heat and serve hot.

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