Korean Taro Stem Stew (Perilla-Thickened Soybean Broth)

Name: Korean Taro Stem Stew (Perilla-Thickened Soybean Broth)
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 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

Quick answer

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

About this dish

Taro stem that has not been boiled long enough leaves a prickly, itchy feeling in the throat.

So this autumn stew uses thoroughly boiled stems, soaked in cold water and rinsed several times to take off the slippery coating before they go in. The broth is beef and doenjang, thickened with ground perilla seed.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.