I don’t know what it is but Gimbap (or Kimbap) is one of those things that taste better when made at home. I’m also not going to deny that it’s one of those things that take forever to make. Each ingredient is prepared separately and rolled together so it’s a little bit more involved. There are many variations of gimbap that you can make. I just love making the classic version with all the base ingredients inside and I can pick and choose the main protein ingredient.
I had my share of practice making gimbap recently and realized that it’s nearly impossible to write a comprehensive one-page recipe on it so I decided to create a Gimbap Methodology chart that I can reference every time I make them. I would love to try the Yubu (Tofu) or Samgyeopsal (Pork Belly) Ssam gimbap soon.
Watch the full Youtube video and download the Gimbap Methodology chart (PDF) below.
It’s been a while since I had this soup. Mom used to make it for us (my sisters and me) when we were little. I remember how it bothered her that taros were difficult to peel because it made her hand itchy. Here I am putting my gloves on and brushing them clean. I do like this method of boiling them first to easily peel them. If you try to peel them raw, it’s a bit of a disaster. Itching everywhere and you might shave off too much of the taro itself. This soup tastes very similar to gamja guk (potato soup) – wait, do I have a recipe for that here?!? Taro has an interesting starchy texture (almost like slime) to them. Definitely try it and find out if you like it!
Toran Guk (토란국) Taro Soup – 4 servings
Ingredient 6-8 large taro (toran) ¼ lb lean ground beef 2 scallions, finely chopped 2 tsp kosher salt 1 tsp ground white pepper 2 tsp garlic, minced
Soak the taro in cold water for a few minutes. using a vegetable brush, roughly clean the dirt and remove long hair. Bring a large pot of water to a boil. Add toran and boil it for 15-20 minutes until you are able to poke through using a metal chopstick or a fork. There should be enough water in the pot to submerge the toran.
Transfer the toran into a mixing bowl. When it’s warm to the touch, using a small pairing knife, remove the skin. Cut into bite-size chunk pieces. If the toran is small, use it as is.
In a large pot, add ground beef, salt, white pepper, and garlic. Cook it until beef turns color (about 5 minutes). Add 6 cups of water with cooked toran. Boil it with a lid on for another 5 minutes.
Add scallions and finish seasoning with salt.
Tip: If you are using stainless steel pot or non-stick, add some oil to cook the meat. Also, sometimes touching taro will give you some skin irritation so make sure to wear a glove when cleaning them.
