I have recently bought imported small taro from China. The taro that are usually sold in the supermarket are the local big ones. When you choose it at the supermarket aisle, check the base and press it to ensure that it is not soft as that part spoils and goes mouldy easily.
Compared to the big taro, the flavour is more nutty and stickier, not as powdery. I tried steaming it for my first purchase. Just give it a rinse and cut away the spoiled parts. The skin is removed easily after boiling and steaming.
As for the subsequent purchase, I decided to try cooking toran guk which is a Korean taro soup with beef. Beef strips here are quite expensive so I used frozen beef bones instead. I just added
Toran Guk (Korean Taro Soup) Recipe
6 small taro
400g beef bones
1 tsp of garlic
1 tsp chopped spring onions
1 tsp sesame oil
salt to taste
1. Boil beef bones for a few hours to make beef stock.
2. Wash and boil small taro for 15 minutes. Remove skin and cut into pieces.
3. Add taro, garlic, sesame oil into beef stock and boil for 40 minutes. Add salt to taste and top it with chopped spring onions when serving.