Beef and Taro Stem Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made with beef and tender taro stems. Add gochugaru and Cheongyang chili peppers for a spicy kick; it’s especially comforting on a chilly…
This savory soup is made with beef and tender taro stems. Add gochugaru and Cheongyang chili peppers for a spicy kick; it’s especially comforting on a chilly evening or as part of a holiday meal.
Soups & stews · 50 minutes to cook
Tips: If the taro stems seem tough, simmer them for about 10 minutes longer.
Tips: Briefly stir-fry the gochugaru with the beef so its color and aroma infuse the broth.
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Ingredients (1 serving)
- Beef brisket — 70 g
- Blanched taro stems — 100 g
- Beef stock — 350 ml
- Green onion — 0.5 pc
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Cheongyang chili pepper (Korean spicy green chili) — 0.5 pc
- Ground black pepper — 0.2 tsp