Korean Taro Stem Perilla Soup
Torandae deulkkae-tang is built around dried taro stems - the stalks of the taro plant, sun-dried for preservation and rehydrated before cooking. Once soaked, the stems become spongy enough to absorb broth while retaining a fibrous chew that provides the soup's defining texture. They are first stir-fried in perilla oil to tame any grassy rawness and coat the fibers with a toasty fragrance. Ground perilla seeds are then stirred into the simmering stock, turning the liquid an opaque cream color and filling it with a deep, nutty richness that carries every spoonful. Adding beef brisket to the pot contributes body and a meaty undertone, while a small amount of doenjang blended into the broth introduces a fermented complexity that deepens the perilla's already layered flavor. The soup is a staple of the colder months, when its warming richness is most welcome. Spooned over rice, the thick perilla broth clings to each grain, making this one of the most comforting bowls in the Korean autumn and winter table.
Adjust Servings
Instructions
- 1
Cut taro stems into bite-size pieces, rinse in cold water, and drain well.
- 2
Heat perilla oil in a pot and stir-fry taro stems with garlic for 2 minutes.
- 3
Add stock and soup soy sauce, then simmer over medium heat for 15 minutes.
- 4
Mix perilla powder with one cup of broth until smooth, then pour into the pot.
- 5
Simmer for 10 more minutes on low heat and season with salt.
- 6
Add chopped green onion, boil for 1 minute, and serve hot.
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Goes Well With
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More Recipes
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