Taro Soup (Toran-guk: 토란국)

Taro Soup (Toran-guk: 토란국)

(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)

100 thoughts on “Taro Soup (Toran-guk: 토란국)

  1. thanks for sharing the recipe i did it and it was good very good thanks and blessings from Azusa California
    you are the best

  2. minh muon dich qua tieng viet cac bai day nau an nay thi chuyen qua trang tieng viet bang cach nao moi nguoi biet thi chi giup minh voi nhe

  3. SURE! your Taro Soup Toran-guk looks so tasty and delicious. Please, I'm interested with that powder… is it available here in the Philippines?

  4. chi oi cho em hoi goi bot gi chi bo vao sau vay chi.chi giup e voi.ten no goi la bot gi vay.e cam on nhieu

  5. Taro(colacacia) dry roast is famous in southern India..I thought nothing cud be tastier then dat..but after trying Ur recipe,I realised I was wrong..luv u Maangchi😘

  6. I would like to make this vegan but maintain the Korean flavour.

    I'll try it with vegetable stock instead of seafood sauce and skip the beef. What would you suggest I add in to maintain the Korean flavour?

  7. thank you for sharing your taro soup.i just started growing taro and they are growing big.i hope to be making your soup soon thanks so much.S.D.

  8. Is it arbi in Indian language ??? 😮 It looks nice but I can never have soup of it 😂😂 it's good as a Sabzi for Indians.. Like my comment if u r an Indian…

  9. you are so cute! my mom and i love watching your videos. we also successfully made some dishes that were taught by you. thank you! 🙂

  10. In kerala we cultivate this and this is a seasonal vegitable called chembu. Usually we boil this and eat this with chilli and shallot chutney. Everyone here like this and eat this as an evening snack.also use this in various dishes including making chips.

  11. Hi beautiful manchi my favorite chef I like to learn all kinds of soup
    Is best dish to eat simple recipe
    To learn, thanks for sharing all
    Soup you are making today

  12. We cook taro with fish as a curry and it's so good… Mashed taro with raw onion ,green chilli and masterd oil also very delicious…. Thank you Maangchi for sharing this recipe…

  13. 해마다 추석이 되면 엄마가 꼭 해주셨던 토란국, 생각해보니 우리 아이들에겐 토란국을 한번도 끓여준 적이 없었단 걸 이 영상을 보면서 깨달았습니다.
    샘이 올려주신 레시피 중, 녹두전도 있더라고요.
    돼지고기와 고사리가 듬뿍 들어간 녹두전과 소고기가 들어간 토란국은 우리집 추석 음식에 빼놓지 않았던 요리였어요.
    새록새록 돋아나는 추억과 우리 아이들에게 내 엄마의 음식을 만들어주지 못한 반성도 함께 하게 됩니다.

  14. I made this with veggie broth and it was really good, garnished with corn peppers, cayenne and chili/lime ,so yummy..this soup is most flavorful after the second day in my opinion, ty for sharing

  15. Yuuummm! I love taro! Great to find a new way to cook it. And those side dishes look phenomenal. Your videos always leave me craving food I've never even tried before 😍😍

  16. I don't know if it's the same, but in Brazil we have a very alike thing called "inhame" (pronounce een – ÑAN – mee). It also soft and creamy, but i don't like so much.

  17. 😱😱people cook this in actual food!!!?? At home we just wash and boil in salt water and eat it as if. Sometimes with some sauce for dipping. Didn't know we can actually cook it as it's so slippery and soft when cooked. kinda thought it'd fall apart and become mushy

  18. Yummy minus meat… Seafood is a great substitute for this Pesčatarian with wild riče … She is great and explained her rečipe well

  19. You"re instructions and explanations are "very" clear. It appears that you have assisted "experimental" cooks to become not only "cooks," but "very good" cooks. Also, your explanation of what is traditional is outstanding. Thank you very much.

  20. The root you have in the video we call 'EDDOES" in Trinidad and Tobago. We boil the eddoes root and eat it with salted fish/meat or stewed or curried meats. We also eat it in soups, and yet another method of cooking is after boiling we 'fry' or saute it with onions and garlic and other seasonings and eat with roti. We call another plant taro, this plant has a huge heart shaped leaf with a sturdy stem and likes to grow in damp areas- the other name we have for it is 'DASHEEN'. We eat the root of this plant in the same way as the eddoes root, as well as the leaves and stems in a soup called 'Callaloo'. Love your videos.

  21. Wow your videos are awsome and you are always so passionate yet entertaining in all your cooking videos. In Barbados we have a few varieties of this plant . We call them eddoes. One kind is the tanya eddoe which is peeled before cooking and the other kind is called pulping eddoe this type is boiled in the skin which is quite "hairy", when cooked we just pulp them out of their skin. However both varieties must be fully matured that is when peeling or pulping there must be no green colouration on the tuber otherwise it will cause itching of your mouth

  22. That looks more like the Eddoe or Eddo vegetable. The Taro roots that I see in our stores is huge and sold in cut chunks. Are you sure that you translated the name properly?

  23. Is taro here in the Philippines Tagalog for Gabi or tuge? Who knows here.. I just searching what other recipes I have to make in tuge rootcrop. Aside from the snack ginataang tuge

  24. Nagas make taro soup with dry meat n fermented soya bean paste ,your food recipes similar with the nagas (india)

  25. In BENGALI we call it "KOCHU".. 😋😋😋

  26. You are the cleanest chef on YouTube, I congratulate you. First, I am going to make soy milk soup….and try to figure out if I can make a vegan broth for this taro soup.

  27. Loved ur top , so nice style…. whatever u r cooking must be delicious cause u r cooking em from heart…..I followed ur recipe for bibimbop ( not sure if i wrote it correctly) but turned out very delicious; my husband liked it.

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