Beef and Perilla Taro Soup (Sogogi Deulkkae Altoran-tang)

Photo: Korea Ministry of Food and Drug Safety

Beef and Perilla Taro Soup (Sogogi Deulkkae Altoran-tang)

Name: Beef and Perilla Taro Soup (Sogogi Deulkkae Altoran-tang)
Cuisine: South Korea
Ingredients: 3 g Beef (brisket) (brisket); 20 g Korean radish; 30 g Baby taro (altoran); 15 g Scallion; 10 g Oyster mushrooms; 10 g Bracken fernbrake (gosari); 10 g Soybean sprouts; 10 g Gochugaru (Korean chili flakes); 3 g Perilla shoots; 15 g Ground perilla seeds; 3 g Salt; 3 g Soy sauce

소고기 들깨 알토란탕

Soup & stew · Boiled

Soups & stewsCourse

146kcal · per serving

2/5Spice

No pork

Jump to recipe ↓

Recipe

Beef and Perilla Taro Soup (Sogogi Deulkkae Altoran-tang)

🌶 Spicy 2/5No porkContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Beef (brisket)소고기(양지)(brisket)
3 g
Korean radish무
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
20 g
Baby taro (altoran)알토란
30 g
Scallion대파
15 g
Oyster mushrooms느타리버섯
10 g
Bracken fernbrake (gosari)고사리
10 g
Soybean sprouts콩나물
10 g
Gochugaru (Korean chili flakes)고춧가루
↔ No Gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
10 g
Perilla shoots깻잎순
↔ No Perilla shoots? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
3 g
Ground perilla seeds들깨가루
15 g
Salt소금
3 g
Soy sauce간장
3 g

Nutrition per serving

146kcal

17.4gCarbs

7.57gProtein

5.17gFat

675.68mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the brisket in cold water to remove the blood.
Boil the brisket and radish in a pot, then remove the brisket.
Soak the baby taro in rice-rinse water for about 1 hour, then boil in salted water to remove the acrid taste.
Prepare the various vegetables and shred the removed brisket.
Add the prepared vegetables and brisket to the broth and boil.
Add the gochugaru and ground perilla seeds and boil.

💡 TipGround perilla seeds bring out deep flavor without using salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.