Korean Pickled Taro Stems
Wear gloves to handle the fresh taro stems and do not taste them raw. Salt the 5 cm pieces with 12 g coarse salt for 20 minutes, rinse, boil for about 5 minutes, and discard the water, then soak them thoroughly in fresh cold water in the refrigerator, because boiling alone is not enough to make the stems ready. Drain and press out the water, cover with brine that has boiled for 6 minutes, and refrigerate for 2 to 3 days so the flavor can develop.
Quick answer
- Total time
- At least 2 days 31 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
With taro stems, the work is in the prep rather than the pickling.
Read more
Fresh stems are peeled wearing gloves, boiled, then soaked well in cold water before they go into a soy and vinegar brine with garlic and ginger. It is a fridge side dish meant to be eaten within three or four days of making it.
Ingredients
Instructions
- 1
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
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
Boil the stems in plenty of water for about 5 minutes and discard the cooking water.
Soak thoroughly in fresh cold water, then discard that water and rinse. The official guidance does not specify a soaking duration: 5 minutes of boiling alone does not complete this preparation. Also follow any preparation directions supplied with the stems. Cool promptly after boiling and soak in the refrigerator at 4°C or below. Keep time out of refrigeration after boiling within 2 hours, or 1 hour above 32°C.
- 4
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
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
Place the stems in clean heatproof containers and cover with hot brine.
Divide into shallow containers for rapid cooling and refrigerate at 4°C or below within 2 hours, or within 1 hour above 32°C. Let the flavor develop for 2 to 3 refrigerated days and eat within 3 to 4 days of preparation, including that resting period.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 토란대 안전 섭취 안내 (소비자시대 2002년 2월, 66~67쪽)
한국소비자원 · Checked: 2026-09-25
- Leftovers and Food Safety: general cooked-food storage guidance
USDA FSIS · Checked: 2026-09-25
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