Subj : Soups & Stews - 14
To   : All
From : Dave Drum
Date : Fri Nov 25 2022 16:13:00

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
 
MMMMM

.... In New Jersey, they cook hotdogs in deep fryers. Nuff said.
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