September 09, 2014 08:21
When it comes to Chuseok or Korean Thanksgiving, songpyeon or crescent-shaped rice cakes would be the first thing to come to mind for most Koreans. But besides the glutinous rice cakes filled with healthy ingredients, taro (called toran in Korean) is also traditionally enjoyed for this festive season.
Many Koreans, especially people in Seoul and Gyeonggi and Jeolla Provinces have traditionally enjoyed taro soup along with songpyeon on Chuseok, wishing for good health and longevity.
Taro is a nutritious food. As people typically eat a lot of greasy, heavy and fatty foods during Chuseok, this starchy root, which is rich in vitamins and fiber, helps with digestion and prevents constipation.
When making taro soup, boil taro separately to remove toxins before putting it into the soup base.
Taro contains calcium oxalate, which can cause itchiness if eaten raw or touched with bare hands. Soaking it in diluted vinegar or rice water will also remove toxins.
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