This fuzzy, stringy root has a thick skin and a white interior. Raw taro roots are toxic, so my first step when I get them home is to blanch and peel them. They taste a bit like a potato, but softer and creamier. Choose roots that are about 2 inches long and are firm, fresh, and heavy, which means they haven’t dried out. You can find them in many Asian markets.
Korean cuisine uses the root (corm), stem, and leaf of the taro plant. The Korean name for taro, 토란 (toran) means “earth egg,” because the root looks like an egg from the earth. It’s full of vitamins and minerals and protein.
Fall is peak season for taro in Korea, and taro soup is often part of the Chuseok harvest festival. The taro corms grown in Korea tend to be much smaller than those I found in other parts of the world.
Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
My monthly letter to my readers includes my recipe roundup, funny and touching stories, and photos of what you guys are cooking! It's delivered the first day of every month
