Taro Gukbap

Step 1

Peel the taro root under running water, using a vegetable peeler or sharp knife to remove the brown skin, then rinse under water to remove the slime.

Step 2

Cut the peeled taro lengthwise in half, then place each half cut-side down and slice crosswise into 1/4-inch-thick half-moons that will cook evenly.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Pour the beef broth into a large pot and set to high heat until you see large bubbles rapidly breaking at the surface, about 5 minutes.

Step 5

Add the sliced beef to the boiling broth and stir once with a wooden spoon to separate the pieces, then simmer for 2 minutes until the beef is no longer pink inside.

Step 6

Add the taro slices to the pot and stir once to distribute them, then bring back to a gentle boil.

Step 7

Reduce the heat to medium and simmer for 10 minutes, stirring once halfway through, until the taro is fork-tender and starts to look translucent at the edges.

Step 8

Stir in the minced garlic and cook for 1 minute until you smell a strong, pungent garlic aroma rising from the pot.

Step 9

Add 3 tablespoons of soy sauce to the broth and stir for 20 seconds until the color is uniform and slightly amber.

Step 10

Turn off the heat and drizzle 1 tablespoon of sesame oil over the surface, then stir once to blend it in.

Step 11

Place 1 cup of cooked rice into each of two deep bowls, then ladle the hot broth, beef, and taro equally over the rice.

Step 12

Scatter 1 tablespoon of chopped scallions over the top of each bowl and serve immediately while steaming hot.