Taro Stems with Perilla recipe - ingredients, nutrition and when to eat it
A classic Korean side dish, this combines boiled taro stems with perilla powder and gently stir-fries them until tender.
A classic Korean side dish, this combines boiled taro stems with perilla powder and gently stir-fries them until tender. Its nutty, mild flavor and soft texture make it a good accompaniment to a home-cooked lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 221.5g serving): 151.1 kcal · protein 4.6g · carbohydrate 13.2g · fat 9.7g · sodium 403.7mg
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: Don’t squeeze the taro stems too hard, so they stay moist when stir-fried.
Tips: Add the perilla powder at the end and stir-fry briefly to bring out its nutty aroma.
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Ingredients (1 serving)
- Blanched taro stems — 150 g
- Perilla seed powder — 2 Tbsp
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Perilla oil — 1 tsp
- Water — 3 Tbsp