• Soups & Stews - 14

    From Dave Drum@1:3634/12 to All on Fri Nov 25 16:09:00 2022
    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

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  • From Dave Drum@1:261/38 to All on Fri Oct 20 08:52:48 2023
    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

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