Directions

To Prep

1. Prepare a little more than 450g of taro to get 450g of peeled taro.
2. In a medium pot, bring 4-5 cups of water to boil, add taro and cover.
3. Cook for 10 mins over medium-high heat. Then, drain the taro and immerse in cold water to cool down the taro before peeling. Peel and rinse the taro. Cut taro into bit-sized pieces and set aside.

To Cook

1. In a pot, boil 6 cups of water over medium-high heat. Add garlic and beef to the pot when the water starts to boil. Cover and cook for about 10 mins.
2. Add the peeled taro, salt and fish sauce. Cover and continue to cook for another 20 mins.
3. Using a fine strainer, add perilla seed powder to the strainer and immerse partially into the pot of soup. Stir perilla seed powder with a spoon until it gets absorbed into the broth but be careful to keep the sludge in the strainer. Once the soup turns milky, remove and discard leftover sludge in the strainer.
4. Add the green onions and cover. Continue cooking for 1-2 mins.

To Serve

1. Serve toran guk with steamed rice and your favourite side dishes.