Toranguk

About the dish

Toranguk, taro soup, is named for the 'earth egg' that plumps up around Chuseok. Taro simmered in a clear beef broth was the soup of the harvest ancestral rite and the holiday table.

Key ingredient

Taro (toran, 'earth egg') — its sticky mucin protects the stomach lining and strengthens digestion; anti-inflammatory and helpful for neuralgia and stiffness. From the Chungnam area (Seocheon, Buyeo, Yesan).

Ingredients

Main: taro, beef brisket, kelp, scallion · Seasoning: soup soy sauce, minced garlic, salt, sesame oil

Simple recipe

1. Peel the taro and parboil in salt water to remove sliminess.
2. Make a broth with kelp and beef.
3. Add the taro and simmer until tender.
4. Season clear with soup soy sauce.
5. Add scallion and serve as the Chuseok dish.

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