Spicy Beef and Taro Stem Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with beef and tender taro stems simmered in a chili-seasoned broth.
This spicy soup is made with beef and tender taro stems simmered in a chili-seasoned broth. The spicy, warming broth and chewy taro stems make it a satisfying meal with rice on a chilly day.
Soups & stews · 45 minutes to cook
Tips: If the taro stems are tough, simmer them 5–10 minutes longer and check that they’re tender.
Tips: Briefly sauté the chili powder in sesame oil to bring out its aroma without burning it.
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Ingredients (1 serving)
- Lean beef — 100 g
- Blanched taro stems — 100 g
- Green onion — 0.5 pc
- Korean chili flakes — 1 Tbsp
- Minced garlic — 1 tsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Water — 500 ml
- Salt — 1 g
- Ground black pepper — 0.2 g