Korean Pickled Taro Stems

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Torandae jangajji is a Korean pickled side dish made from taro stems.

The outer fibrous skin is peeled away first, and the stems are salted and then blanched. Raw taro stems contain calcium oxalate crystals that cause an unpleasant prickling sensation in the throat, and blanching effectively neutralizes this before the stems are packed into the pickling liquid. The brine is made by bringing soy sauce, vinegar, and sugar to a boil, and it is poured over the stems while still hot so the seasoning penetrates quickly and evenly. Sliced garlic and ginger are simmered in the brine before it is poured, which infuses the liquid with deep aromatic warmth without any of the sharp pungency those ingredients carry raw. After two to three days of refrigerating, each piece develops a layered depth of salty, savory flavor with a clean vinegar brightness underneath. The defining characteristic of this pickle is its distinctive fibrous crunch, which stays satisfying even after the stems have fully absorbed the brine. It works as a rice accompaniment throughout the week and doubles as a drinking snack alongside soju.

Ingredients

servings

IngredientAmountUnit

taro stems350 gg

coarse salt12 gg

soy sauce160 mlml

water160 mlml

vinegar110 mlml

sugar75 gg

garlic cloves20 gg

sliced ginger8 gg

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Instructions

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

6 steps

1

Season

Put on gloves before handling the 350 g taro stems.

Pull away the tough outer fibers along the grain, trimming any stringy patches, then cut the cleaned stems into even 5 cm pieces so they salt and blanch evenly.
2

Control

Sprinkle the 12 g coarse salt evenly over the cut stems and let them stand for 20 minutes.

When they soften slightly and release moisture, rinse several times under clean water to reduce excess saltiness and surface slickness.
3

Control

Add the rinsed stems to fully boiling water and blanch over medium heat for 4 minutes.

When the color looks clearer and the pieces bend slightly, transfer them straight to cold water to reduce the prickly raw taste and keep crunch.
4

Finish

Drain the cooled stems thoroughly in a sieve or colander.

Press them gently with clean hands to remove trapped water, because leftover water will dilute the brine and make the finished pickle taste weaker.
5

Control

Combine 160 ml soy sauce, 160 ml water, 110 ml vinegar, 75 g sugar, 20 g garlic, and 8 g sliced ginger in a pot.

Bring to a boil over medium heat, dissolve the sugar, and boil for 6 minutes.
6

Step

Pack the drained stems into a sterilized container and pour the hot brine over them immediately, making sure every piece is submerged. Cool at room temperature, then refrigerate for 2-3 days before serving as a chilled side dish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Blanching taro stems for torandae jangajji removes oxalates for a smooth, fiber-rich texture.
Finish cue: Pack the drained stems into a sterilized container and pour the hot brine over them immediately, making sure every piece is submerged.
Avoid this: Wear gloves when handling taro stems to avoid skin irritation.
Storage and reheating: After two to three days of refrigerating, each piece develops a layered depth of salty, savory flavor with a clean vinegar brightness underneath.