Stir-Fried Taro Stems with Doenjang recipe - ingredients, nutrition and when to eat it
Soaked taro stems are stir-fried with doenjang and perilla seed oil for a savory home-style side dish.
Soaked taro stems are stir-fried with doenjang and perilla seed oil for a savory home-style side dish. Their soft, pleasantly chewy texture pairs well with the subtle aroma of perilla seeds, making them a great addition to rice.
Vegetables · 25 minutes to cook
Nutrition (per 214g serving): 183.6 kcal · protein 2.6g · carbohydrate 9.3g · fat 15.4g · sodium 415.3mg
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 tough, press them with your fingers before stir-frying to check whether they’re tender, and blanch them a little longer if needed.
Tips: The saltiness of doenjang varies by brand. Start with a small amount, then adjust the seasoning after stir-frying.
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Ingredients (1 serving)
- Blanched taro stems — 150 g
- Doenjang — 0.5 Tbsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Water — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp