Korean Taro Stem Perilla Steam
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Taro stems are long and fibrous, and in this dish they soak up a creamy perilla-seed broth between their strands, bending softly when you bite and releasing that nutty liquid.
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With only soup soy sauce for seasoning and onion and garlic softened in perilla oil for a gentle sweetness, the dish ends up mild rather than spicy or salty. The sauce is thick enough to coat a spoon and sits well over rice.
Ingredients
Instructions
- 1
Cut 450 g boiled taro stems into 5-6 cm pieces, then squeeze gently so they are damp but not dripping.
If they still taste sharp, blanch them once more in boiling water and drain well.
- 2
Slice 120 g onion thinly and cut 40 g green onion on the bias.
Keep 1 tablespoon minced garlic ready, because the aromatics should go into the pot quickly once the perilla oil is warm.
- 3
Add 1 tablespoon perilla oil to a pot and warm it over low heat.
Add the onion and garlic, then stir for 2-3 minutes until fragrant and slightly softened without browning or scorching.
- 4
Add the taro stems and 1.5 tablespoons soup soy sauce, then raise the heat to medium-low.
Stir and turn for about 2 minutes so the soy sauce coats the fibers and starts seasoning the stems evenly.
- 5
Pour in 300 ml water and scrape the bottom so the seasoning dissolves into the liquid.
Cover and simmer over medium heat for 15 minutes, until the taro stems bend easily and the fibers look softened.
- 6
Sprinkle in 4 tablespoons ground perilla seeds gradually, stirring so they do not clump.
Reduce over low heat for 8 minutes until creamy and spoon-coating, then add the green onion and cook 1 minute more.
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Turn these ingredients into two more meals
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