Torandae Jjigae (Taro Stem Stew)
Cook 4 servings of savory taro stem stew with automatic scaling.
Instructions
- 1
Cut boiled taro stems and rinse in cold water to reduce sliminess.
- 2
Boil beef with water for 10 minutes to build a base broth.
- 3
Add and dissolve doenjang, gochugaru, and garlic; simmer 2 minutes.
- 4
Add taro stems and simmer 12 minutes over medium heat.
- 5
Stir in perilla powder for body, then season with soup soy sauce.
- 6
Add green onion and simmer 3 minutes to finish.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Doenjang Jjigae (Soybean Paste Stew)
Doenjang jjigae is a home-style stew built on earthy fermented soybean paste. Tofu and vegetables create a gentle, savory depth.
Zucchini Pork Stew
Aehobak-jjigae is a spicy Korean zucchini and pork stew with a savory-red broth and sweet vegetable aroma.
Monkfish Spicy Stew
Agwi-tang-jjigae is a spicy Korean monkfish stew with radish and bean sprouts in a refreshing seafood broth.