Taro and Perilla Seed Soup (토란들깨국 / Torandeulkkaeguk) : VISITKOREA

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    10/19/2023
    
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This soup is made by boiling taro with perilla seeds and ground rice. Taro is known in Korea as “toran,” which means “land egg.” It is traditionally used in the Chuseok table. Historical records suggest that taro soup was known as “torantang” in the Jeolla Region and “deulkkae torantang,” “toran deulkkae guk,” and “toran jjimguk” in Gyeongsangnam-do. First, beef is boiled to make a broth, and then the meat is shredded and flavored. Second, perilla seeds and rice are added to the beef broth and blended finely. Third, the mixture is sieved and brought to a boil with blanched taro and shredded meat. Fourth and last, minced garlic and salt are added to taste once the soup becomes reduced. Taro becomes slimy when cooked, so it does have its detractors, but its chewy texture and rich flavor cannot be denied.
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