Taro Gukbap
Silky beef broth with tender taro root and beef, served over rice. A comforting Korean soup-and-rice bowl that comes together in under 40 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ½ lb Beef sirloin or chuck, thinly sliced
- 1 lb Taro root
- 5 cups Beef broth or water
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 2 cups Cooked short-grain white rice
- 2 tablespoons Scallions, chopped
Instructions
- 1
Peel the taro root under running water, using a vegetable peeler or sharp knife to remove the brown skin, then rinse under water to remove the slime.
- 2
Cut the peeled taro lengthwise in half, then place each half cut-side down and slice crosswise into 1/4-inch-thick half-moons that will cook evenly.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Pour the beef broth into a large pot and set to high heat until you see large bubbles rapidly breaking at the surface, about 5 minutes.
- 5
Add the sliced beef to the boiling broth and stir once with a wooden spoon to separate the pieces, then simmer for 2 minutes until the beef is no longer pink inside.
- 6
Add the taro slices to the pot and stir once to distribute them, then bring back to a gentle boil.
- 7
Reduce the heat to medium and simmer for 10 minutes, stirring once halfway through, until the taro is fork-tender and starts to look translucent at the edges.
- 8
Stir in the minced garlic and cook for 1 minute until you smell a strong, pungent garlic aroma rising from the pot.
- 9
Add 3 tablespoons of soy sauce to the broth and stir for 20 seconds until the color is uniform and slightly amber.
- 10
Turn off the heat and drizzle 1 tablespoon of sesame oil over the surface, then stir once to blend it in.
- 11
Place 1 cup of cooked rice into each of two deep bowls, then ladle the hot broth, beef, and taro equally over the rice.
- 12
Scatter 1 tablespoon of chopped scallions over the top of each bowl and serve immediately while steaming hot.
Tools you’ll need
- vegetable peeler
- cutting board
- sharp knife
- large pot (3-quart minimum)
- wooden spoon
- ladle
- two deep bowls
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