Korean Stir-Fried Taro Stems
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
It starts in perilla oil and finishes with ground perilla seed, so that toasty perilla aroma shows up twice.
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Taro stems are long and stringy by nature; even after soaking up the soy broth and going soft, you can still feel the fibers when you chew.
Ingredients
Instructions
- 1
Squeeze excess moisture from 300 g boiled taro stems, then cut them into 4 to 5 cm pieces.
Slice 80 g onion into thick strips and cut half a green onion on the diagonal, keeping them separate.
- 2
Preheat the pan over medium-low heat for 1 minute, then add 1.5 tablespoons perilla oil.
Add 1 teaspoon minced garlic and stir for only about 30 seconds, stopping before it browns or tastes bitter.
- 3
Add the taro stems and onion, then raise the heat to high.
Stir-fry for about 2 minutes, tossing often, until the stems look slightly translucent on the surface and the onion begins to soften.
- 4
Pour 1 tablespoon soy sauce around the edge of the pan and mix quickly so it coats the hot stems.
Add 80 ml water, lower to medium heat, and let the seasoning start soaking into the fibers.
- 5
Simmer uncovered for 4 to 5 minutes, turning the stems once midway.
When only a thin layer of liquid remains on the bottom and the taro stems look glossy, turn off the heat.
- 6
With the heat off, add 1 tablespoon ground perilla seed and the sliced green onion.
Toss for about 1 minute until the powder loosens in the remaining moisture and coats the stems evenly before serving.
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