Taro Stems with Perilla recipe - ingredients, nutrition and when to eat it
This seasoned vegetable side dish is made by mixing tender-cooked taro stems with perilla seed powder and soup soy sauce for a nutty, savory flavor.
This seasoned vegetable side dish is made by mixing tender-cooked taro stems with perilla seed powder and soup soy sauce for a nutty, savory flavor. It goes well with lunch or dinner when you’d like a serving of vegetables alongside your rice.
Side dishes · 15 minutes to cook
Nutrition (per 174.3g serving): 120.5 kcal · protein 4.2g · carbohydrate 12.5g · fat 6.8g · sodium 603.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the taro stems are very wet, the seasoning may become thin, so gently squeeze them before mixing.
Tips: Add the perilla seed powder just before serving to bring out its nutty aroma.
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Ingredients (1 serving)
- Blanched Taro Stems — 150 g
- Perilla seed powder — 1.5 Tbsp
- Soup soy sauce — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp