Savory and Nutty Taro Stem Stir-fry with Perilla Powder
How to Make Delicious Taro Stem Stir-fry with Perilla Powder (a Traditional Korean Dish)
I fell in love with the milky-white taro stem namul my friend’s mom gave me during Seollal (Lunar New Year), and I’d been wanting to make it myself ever since. This year, I was a bit disappointed not to have it during Seollal, but I happened to see dried taro stems at the mart and immediately picked them up without hesitation. Today, I’m sharing how I made this wonderfully savory taro stem stir-fry with perilla powder.
Taro Stem Stir-fry Ingredients
- 300g cooked taro stems
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1.5 Tbsp minced garlic
- 1/2 stalk green onion or scallion
- 2 Tbsp perilla oil
- 3 Tbsp ground perilla seeds
- 3 cups water (approx. 540ml)
- 1 tsp salt
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, thoroughly squeeze out the water from the cooked taro stems. If the stems are too long, tear them in half lengthwise and then cut them into bite-sized pieces, about 3-4cm long. This ensures even seasoning and makes them easier to eat.
Step 2
Next, prepare the aromatics that will enhance the flavor of the dish. Finely mince the garlic and chop the green onion (or scallion) into small pieces. Having these prepped will add a fragrant finish to the dish.
Step 3
Now it’s time to add the seasonings to the prepared taro stems. Add the minced garlic, soup soy sauce, and tuna extract to the taro stems.
Step 4
Gently mix the taro stems with the seasonings, ensuring they are well coated. Let it sit for about 10 minutes to allow the flavors to penetrate the stems. This marinating step is key to a deeper taste when stir-frying.
Step 5
Heat 2 tablespoons of perilla oil in a pan over medium heat. Add the marinated taro stems and stir-fry until the minced garlic is cooked through and fragrant, about 3-5 minutes. Be sure to stir occasionally to prevent sticking. This initial stir-fry develops the base flavor.
Step 6
Once the taro stems are slightly stir-fried, reduce the heat to low. Pour in 3 cups (approximately 540ml) of water. This will create a simmering liquid to rehydrate and tenderize the taro stems.
Step 7
As soon as the water is added, stir in 3 tablespoons of ground perilla seeds, making sure to dissolve any lumps. Let it simmer over low heat until the liquid reduces and the flavors meld together. The nutty aroma of the perilla seeds will create a rich sauce.
Step 8
After simmering for about 2 minutes, when the sauce has thickened slightly, add the chopped green onions. Season with salt to taste, starting with 1/2 teaspoon and adding up to 1 teaspoon if needed. Remember that the soup soy sauce and tuna extract already provide saltiness, so taste as you go.
Step 9
Finally, when about 2-3 tablespoons of liquid remain, turn off the heat. Sprinkle in 1 tablespoon of sesame seeds and give it a gentle mix. Your delicious and nutty taro stem stir-fry is now complete! Enjoy it with a warm bowl of rice.
