Korean Taro Stem Perilla Soup

Quick answer

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

About this dish

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.

Ingredients (4 servings)

Ingredient	Amount	Unit
boiled taro stems	300	g
ground perilla seeds	6	tbsp
anchovy-kelp stock	1200	ml
soup soy sauce	2	tbsp
minced garlic	1	tbsp
green onion	1	stalk
perilla oil	1	tbsp
salt	0.5	tsp

Instructions

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

6 steps

1

Heat

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.
2

Control

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.
3

Control

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.
4

Prep

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fibrous dried taro stems absorb the liquid and stay chewy.
Finish cue: Simmer for 10 more minutes, scraping the bottom occasionally, until the broth turns creamy and lightly thickened without scorching.