Korean Taro Stem Stew (Perilla-Thickened Soybean Broth)

Quick answer

Total time: 58 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Torandae jjigae is a traditional Korean autumn stew featuring taro stems simmered in a beef and doenjang broth thickened with perilla seed powder.

First, beef soup cuts are boiled to make a rich stock, into which doenjang, gochugaru, and garlic are dissolved. Taro stems are soaked in cold water to reduce their natural slipperiness before being simmered in the broth for twelve minutes until tender. To ensure the perilla seed powder thickens the stew without clumping, it is mixed with hot broth before being added back in batches. The stew is seasoned with soup soy sauce and finished with green onions. This dish highlights the spongy texture of autumn taro stems paired with the warm richness of the thick perilla broth.

Ingredients (4 servings)

Ingredient	Amount	Unit
boiled taro stems	320	g
perilla seed powder	3	tbsp
doenjang	1	tbsp
gochugaru	0.8	tbsp
beef soup cut	180	g
minced garlic	1	tbsp
green onion	60	g
soup soy sauce	1.2	tbsp
water	1100	ml

Instructions

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

6 steps

1

Heat

Cut 320g boiled taro stems into 4 to 5cm pieces, soak them in cold water for 10 minutes, then rinse several times.

Drain lightly so the surface feels less slick before it goes into the stew.
2

Control

Put 180g beef soup cut and 1100ml water in a pot and bring it to a boil over high heat.

Skim off foam as it rises, then lower to medium and simmer for 10 minutes to build a clean broth.
3

Control

Stir 1 tablespoon doenjang, 0.8 tablespoon gochugaru, and 1 tablespoon minced garlic into the broth.

Press through a sieve if needed so no paste lumps remain, then simmer for 2 minutes until the broth smells seasoned.
4

Control

Add the prepared taro stems and keep the pot at a steady medium simmer for 12 minutes.

The stems are ready when the broth has reduced slightly and they chew softly without a fibrous or harsh texture.
5

Prep

Mix 3 tablespoons perilla seed powder with a little hot broth before adding it back to the pot.

Stir it in two or three additions so it does not clump and the broth thickens evenly.
6

Finish

Season with 1.2 tablespoons soup soy sauce, then add 60g diagonally sliced green onion.

Simmer for 3 more minutes, check that the saltiness and thickness are balanced, and serve the stew hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Torandae-jjigae highlights the unique, spongy texture of autumn taro stems within a savory beef and soybean paste broth thickened with nutty perilla seeds.
Finish cue: Season with 1.2 tablespoons soup soy sauce, then add 60g diagonally sliced green onion.
Avoid this: Boil taro stems thoroughly to avoid throat irritation.