Korean Taro Stem Stir-fry with Perilla Powder
Torandae-deulkkae-bokkeum is a traditional Korean side dish of boiled taro stems stir-fried in perilla oil and thickened with ground perilla seeds. The taro stems have a tender texture with a subtle fibrous chew, and the perilla powder absorbs the simmering liquid of soup soy sauce and water to form a creamy coating. Double use of perilla - both the oil and ground seeds - builds a pronounced nutty aroma throughout the dish. It is a seasonal home-style banchan that highlights the taro stem's distinctive slippery mouthfeel paired with rich perilla depth.
Adjust Servings
Instructions
- 1
Cut taro stems into bite-size lengths.
- 2
Heat perilla oil, then sauté garlic and green onion.
- 3
Add taro stems and stir-fry for 2 minutes.
- 4
Add soup soy sauce and water, then simmer for 5 minutes.
- 5
Stir in perilla powder and cook until lightly thickened.
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