Korean Taro Porridge (Perilla Oil-Toasted Rice with Taro Root)
Soaked rice is toasted in perilla oil until fragrant, then simmered with peeled taro in a generous amount of water until the porridge reaches a thick, flowing consistency. Some taro pieces dissolve into the liquid and naturally thicken it, while others hold their shape and offer a starchy, crumbly bite. The gentle nuttiness of perilla oil and the mild earthiness of taro create a soothing combination with no sharp flavors. Seasoning with just salt preserves the delicate taste of the taro without masking it.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes; peel and dice taro into 1 cm cubes.
- 2
Heat perilla oil and stir-fry rice for 2 minutes to build nutty flavor.
- 3
Add 4 cups water and simmer, stirring, until the porridge base forms.
- 4
Add taro and remaining water; cook 15 minutes until tender.
- 5
Season with garlic, soup soy sauce, and salt, then simmer 3 more minutes.
- 6
Serve in bowls and finish with minced scallion.
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Nutrition (per serving)
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