Korean Taro Stem Perilla Steam
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.
Adjust Servings
Instructions
- 1
Cut taro stems into bite-size lengths and gently squeeze excess moisture.
- 2
Heat perilla oil and saute onion with garlic over low heat until aromatic.
- 3
Add taro stems and soup soy sauce, stir-frying for 2 minutes.
- 4
Pour in water, cover, and simmer over medium heat for 15 minutes.
- 5
Stir in ground perilla and gently reduce for another 8 minutes on low heat.
- 6
Finish with green onion and cook for 1 more minute.
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Nutrition (per serving)
Goes Well With
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