Korean Taro Stem Perilla Soup

Cut 300 g boiled taro stems into 5 cm pieces, rinse them in cold water, and squeeze out excess moisture.

If a small bite of one piece makes your tongue or throat itch, blanch them once more, soak in cold water, rinse again, and drain well before cooking.

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.

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.

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.

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.

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.