Soups
Ttaro-gukbap (taro rice soup)
A thick, creamy Korean soup made with taro, a tuber with a mild, sweet taste, served with rice in the broth. A comforting dish from Jeju Island, eaten happily for breakfast or lunch.
Ingredients
Ingredients
Assaisonnement
Spices & seasoning
Optional extras
On the side
Instructions
- Peel the taro and cut it into large cubes. Rinse with cold water to remove excess starch.
- Fry the minced garlic in the sesame oil. Add the meat if using and brown it for 3 minutes.
- Pour in the stock and bring to the boil. Add the taro and simmer over medium heat for 20 minutes, until very tender.
- Mash some of the pieces with the back of a spoon to thicken the broth.
- Add the cooked rice and simmer for 5 minutes.
- Season with soy sauce, fish sauce, pepper and a little salt.
- Serve in bowls, topped with thinly sliced spring onions and sesame seeds.
Variations and tips
Vegetarian version. Leave out the meat and use a vegetable or mushroom stock.
Using what's easily available. Replace the taro with sweet potato or Jerusalem artichoke, cooked the same way.
More ideas
Dwaeji-gukbap (pork and rice soup)2 h 50 · 4 serv.Kongnamul gukbap1 h 15 · 4 serv.Sundaeguk (Korean blood sausage soup)50 min · 4 serv.Budae-jjigae (army stew)40 min · 4 serv.Jjamppong (spicy seafood noodles)40 min · 4 serv.Andong jjimdak1 h 10 · 4 serv.Jeonju-bibimbap1 h 05 · 4 serv.Jinju bibimbap55 min · 4 serv.
South Korea
South Korea
South Korea
South Korea
South Korea
South Korea
South Korea
South Korea
Original Ecomely recipe.