Korean Taro Stem Perilla Steam

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Torandae deulkkae jjim is a rustic Korean dish of boiled taro stems braised with soup soy sauce and ground perilla seeds.

The stems are first stir-fried in perilla oil to drive off any lingering sharpness, then simmered covered until their fibers soften and absorb the seasoning. Ground perilla added near the end thickens the liquid into a creamy consistency and fills the dish with a roasted, nutty aroma. Green onion provides a fresh finish. Though fully plant-based and made from simple pantry staples, the combination of perilla and soy produces an earthy depth that makes a satisfying accompaniment to a bowl of rice.

Ingredients (4 servings)

Ingredient	Amount	Unit
boiled taro stems	450	g
ground perilla seeds	4	tbsp
onion	120	g
green onion	40	g
minced garlic	1	tbsp
soup soy sauce	1.5	tbsp
perilla oil	1	tbsp
water	300	ml

Instructions

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

6 steps

1

Heat

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

Prep

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

Control

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

Season

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

Control

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Torandae deulkkae jjim stir-fries taro stems in perilla oil to remove astringency before a creamy, perilla-seed braise.
Finish cue: Stir and turn for about 2 minutes so the soy sauce coats the fibers and starts seasoning the stems evenly.
Avoid this: Sprinkle in 4 tablespoons ground perilla seeds gradually, stirring so they do not clump.