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

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