Taro Soup (Toran-guk)

Steps

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1. 1
   Blanch the taro in boiling water for 10 minutes to partially soften and make peeling easier.
   ▶ ≈1:10
2. 2
   Rinse the taro in cold water and soak briefly.
   ▶ ≈1:24
3. 3
   Carefully peel away the taro skin using a knife or vegetable peeler, removing all skin completely.
   ▶ ≈2:09
4. 4
   Cut the peeled taro into bite-sized pieces.
   ▶ ≈2:54
5. 5
   Cut the beef brisket into bite-sized pieces.
   ▶ ≈3:37
6. 6
   Bring 6 cups water to a boil, add the beef brisket and crushed garlic cloves, and cook over medium-high heat for 10 minutes to develop broth flavor.
   ▶ ≈3:58
7. 7
   Add the taro pieces, fish sauce, and salt.
   ▶ ≈6:10
8. 8
   Continue cooking over medium-high heat for 20 minutes until the beef is tender and the taro is fully cooked.
   ▶ ≈6:44
9. 9
   Sift the perilla seed powder through a fine strainer into the soup and stir to combine.
   ▶ ≈7:06
10. 10
    Add the sliced green onion and cook for 1 minute, then remove from heat and serve.
    ▶ ≈7:52