MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Toranguk (Korean Taro Soup)
Categories: Beef, Seafood, Vegetables, Soups
Yield: 4 servings
MMMMM---------------------------STOCK--------------------------------
1 lb Beef brisket; in 3" wide
- chunks
1/4 c Dried anchovies
1 (3") square of dashima (kelp
- seaweed)
MMMMM-------------------------SOUP BASE------------------------------
3 tb Soy sauce
2 tb Fine chopped garlic
1 tb Sesame oil
1/2 ts Fresh ground black pepper
2 tb Chopped scallions; garnish
MMMMM----------------------------TARO---------------------------------
1 lb Fresh taro; peeled, in 1"
- cubes
1 ts Kosher salt
PREPARE THE STOCK: Bring a large pot of water to a boil
over high heat. Add the brisket and boil, occasionally
skimming any debris off the surface with a spider
skimmer, for 7-8 minutes. Turn down the heat to medium
to maintain a rolling boil, and cook until the beef is
fully cooked through and tender, about 1 hour. Turn down
the heat to low to maintain a simmer; stir in the dried
anchovies and dashima, and cook until the dashima
softens, about 10 minutes. Using the spider skimmer or
slotted spoon, remove and discord the anchovies and
dashima, leaving the brisket in the stock. Remove from
heat and set aside to cool to room temperature.
PREPARE THE SOUP BASE: In a small bowl, whisk together
the soy sauce, garlic, sesame oil, and black pepper. Set
aside.
Using a spider skimmer or slotted spoon, remove the
cooked brisket to a cutting board, reserving the stock
in the pot. Set aside until cool enough to handle, then
tear the brisket into bite-size pieces; transfer to a
medium bowl. Pour the soup base over the brisket, using
your hands to massage the sauce into the meat. Set
aside.
PREPARE THE TARO: Bring a large pot of water to a boil.
Add the taro and salt, then cook at a boil until the
outside is soft and the inside is just tender, about 10
minutes. Set a colander in the sink, then use tongs to
transfer the taro to the colander and rinse under cold
water until cool.
Bring the stock back to a boil over high heat. Stir in
the cooked taro, seasoned brisket, and any remaining
soup base. Return to a boil and cook until the flavors
have all mingled, about 3 minutes, then turn down the
heat to medium and cook at a rolling boil until the beef
is tender and warmed through, about 5 minutes more.
Remove from the heat.
Divide the soup among serving bowls, with generous
portions of taro and brisket in each bowl. Garnish with
the scallions and serve hot.
By: Ji Hye Kim
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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... In New Jersey, they cook hotdogs in deep fryers. Nuff said.
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