Toran-guk

Rinse the Beef brisket thoroughly. In a pot, add the Beef brisket and cover with enough water. Bring to a boil for 5 minutes to remove impurities, then drain the water and rinse the Beef brisket again.

In a clean large pot, add the rinsed Beef brisket, 2000g Water, Korean radish, and Dried kelp. Bring to a boil, then reduce heat and simmer for 60 minutes, skimming off any foam that rises to the surface.

While the broth simmers, prepare the Taro. Peel the Taro and cut it into bite-sized pieces. In a separate pot, bring water to a boil with 5g Salt. Add the cut Taro and parboil for 10 minutes to remove its sliminess and acrid taste. Drain and rinse the Taro under cold water.