Korean Taro Stem Stir-fry with Perilla Powder

Quick answer

Total time: 32 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

Begin this taro stem stir-fry by removing any tough outer fibers from 350 g of boiled stems.

Squeeze out excess water gently, cut the stems into 5 to 6 cm lengths, and split thick pieces lengthwise so the pieces soften evenly. Warm 1 tablespoon of perilla oil slowly over medium-low heat. Add 1 teaspoon of minced garlic and 1/2 green onion and stir for about 30 seconds, moving on before the garlic edges brown. Add the taro stems and keep them moving on medium heat. After 2 minutes, the perilla oil should coat their surfaces and moisture on the pan bottom should diminish. Pour in 1 tablespoon of soup soy sauce and 120 ml of water. Once the liquid bubbles, reduce the heat to medium-low and simmer for about 5 minutes. The stems should bend softly while retaining a slight fibrous chew. Add 3 tablespoons of perilla powder in portions rather than all at once, stirring each addition immediately to eliminate dry clumps. Remove the pan from the heat when the liquid has thickened enough to cling to the stems but remains moist rather than drying into a paste. Check the seasoning at that point.

Ingredients

servings

IngredientAmountUnit

boiled taro stems350 gg

perilla powder3 tbsptbsp

soup soy sauce1 tbsptbsp

minced garlic1 tsptsp

green onion½ eaea

perilla oil1 tbsptbsp

water120 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Heat

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

Control

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Torandae-deulkkae-bokkeum coats tender taro stems in a thick, nutty perilla powder and soup soy reduction.
Finish cue: Cook briefly until the liquid turns creamy and coats the stems, then check the seasoning and plate while still moist.
Avoid this: Remove tough fibers beforehand for better texture.