Stir-Fried Taro Stems with Perilla Seeds recipe - ingredients, nutrition and when to eat it
Tender taro stems are stir-fried with fragrant ground perilla seeds in this simple namul side dish.
Tender taro stems are stir-fried with fragrant ground perilla seeds in this simple namul side dish. It goes well with rice when you want a light, savory lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 195g serving): 132.8 kcal · protein 4.3g · carbohydrate 11.5g · fat 8.5g · sodium 643mg
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: Squeeze out enough water from the taro stems so the seasoning doesn't slide off.
Tips: Add the ground perilla seeds at the end so their nutty aroma stays vivid.
Tips: If using dried taro stems, soak and blanch them thoroughly before cooking.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Blanched taro stems — 120 g
- Perilla seed powder — 1.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Perilla oil — 1 tsp
- Garlic — 1 clove
- Green onion — 0.3 pc
- Water — 40 ml