Toran-tang

About the dish

Taro, a root crop like the potato and sweet potato, begins to appear around Chuseok, when it is at its most nutritious and flavorful. Its name, toran, means 'egg of the earth,' and because its leaves spread wide like a lotus, it is also called toryeon — 'earth lotus.'

Key ingredient

Taro (toran) — the sticky mucin it releases when cut protects the stomach and intestinal lining and strengthens digestion; it calms inflammation, easing neuralgia and arthritis, and its calcium oxalate has been used for stiff shoulders and bruises. Mainly from Seocheon, Buyeo, Yesan, Dangjin & Boryeong in South Chungcheong.

Ingredients

Main: taro, beef-bone or beef broth, kelp, scallion · Seasoning: soup soy sauce, minced garlic, salt

Simple recipe

1. Trim the taro and parboil once in salted water.
2. Prepare a beef-bone or beef broth.
3. Add the taro and kelp and simmer.
4. Season with soup soy sauce and salt.
5. Top with scallion and serve this mild, clean-tasting soup.

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