Korean Taro Stem Stir-fry with Perilla Powder
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Three full tablespoons of ground perilla seed turn the broth thick and creamy.
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Even pre-boiled taro stems have a tough outer layer to peel, and the thick ones are split lengthwise; prepared that way they bend softly and keep a little chew.
Ingredients
Instructions
- 1
Trim any tough fibers from 350 g boiled taro stems, then squeeze out excess water gently.
Cut them into 5 to 6 cm lengths, splitting thick pieces lengthwise so the texture stays even.
- 2
Slice 1/2 green onion and measure 1 tsp minced garlic.
Set a pan over medium-low heat and warm 1 tbsp perilla oil slowly, stopping before it smokes so the nutty aroma stays clean.
- 3
Add the garlic and green onion, then stir for about 30 seconds.
When the garlic edges look lightly cooked and fragrant, add the taro stems right away to keep the aromatics from browning.
- 4
Stir-fry the taro stems over medium heat for 2 minutes so the perilla oil coats them evenly.
Keep turning them until the stems look glossy and the moisture on the pan bottom reduces.
- 5
Pour in 1 tbsp soup soy sauce and 120 ml water, then lower to medium-low once it bubbles.
Simmer for about 5 minutes until the taro stems bend softly but still keep a slight fibrous chew.
- 6
Add 3 tbsp perilla powder in portions, stirring well so it does not clump.
Cook briefly until the liquid turns creamy and coats the stems, then check the seasoning and plate while still moist.
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