Kim Dae-seok's Taro Soup

Cooking tips 💡

• Always wear gloves when preparing tubers, as the mucin content can cause intense itching on contact.
• The sharp taste of tubers is most effectively neutralized by boiling them with 1 tablespoon of doenjang rather than rice washing water.
• After boiling beef, turn off the heat and let it steam for exactly 15 minutes—this ensures the meat remains tender and easily shreds without becoming dry.
• To maintain a clear broth color, use soy sauce only for seasoning the beef, and adjust the overall broth seasoning solely with salt for a clean taste.

Recommended for 🙋

• ⭐Those looking to make authentic, clear, and smooth taro soup in traditional style for Chuseok.
• ⭐People hesitant to eat tubers due to the characteristic itching or sharp taste.
• ⭐Individuals seeking a comforting, hearty soup with a rich beef broth base.