Korean Taro Stem Perilla Soup
Quick answer
Torandae deulkkae-tang is built around dried taro stems - the stalks of the taro plant, sun-dried for preservation and rehydrated before cooking.
What makes this special
- Fibrous dried taro stems absorb the liquid and stay chewy.
- Sautéing in perilla oil drives off raw taro-stem odor
- Six tablespoons of perilla powder turns the broth milky white
Key ingredients
Core cooking flow
- 1 Cut 300 g boiled taro stems into 5 cm pieces, rinse them in cold water, and squeeze out excess moisture.
- 2 Warm a pot over medium heat, add 1 tablespoon perilla oil, then add the taro...
- 3 Pour in 1200 ml anchovy-kelp stock and 2 tablespoons soup soy sauce.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 300 g boiled taro stems into 5 cm pieces, rinse them in cold water, and squeeze out excess moisture.
If the aroma is strong, blanch them once more, rinse again, and drain well before cooking.
- 2Control
Warm a pot over medium heat, add 1 tablespoon perilla oil, then add the taro stems and 1 tablespoon minced garlic.
Stir-fry for about 2 minutes, until the stems look glossy and the raw grassy smell softens.
- 3Control
Pour in 1200 ml anchovy-kelp stock and 2 tablespoons soup soy sauce.
When it reaches a boil, keep the heat at medium, skim off any foam, and simmer for 15 minutes so the stems absorb the broth.
- 4Prep
Ladle one cup of hot broth into a bowl and whisk in half of the 6 tablespoons ground perilla seeds first.
When no lumps remain, stir the mixture back into the pot so the broth stays smooth.
- 5Control
Lower the heat to low and add the remaining ground perilla seeds in stages while stirring.
Simmer for 10 more minutes, scraping the bottom occasionally, until the broth turns creamy and lightly thickened without scorching.
- 6Finish
Taste the soup and adjust with up to 0.5 teaspoon salt only if needed.
Add 1 sliced green onion stalk, simmer for 1 minute until just softened, then serve hot while the perilla broth is still creamy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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