Taro Stem Salad with Soybean Paste recipe - ingredients, nutrition and when to eat it
Blanched taro stems are gently tossed with soybean paste and perilla oil for a savory side dish.
Blanched taro stems are gently tossed with soybean paste and perilla oil for a savory side dish. They’re tender and mild, with a subtle nutty aroma that goes well with rice.
Vegetables · 10 minutes to cook
Nutrition (per 136.3g serving): 88.2 kcal · protein 2.3g · carbohydrate 7.2g · fat 5.9g · sodium 466.1mg
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 or fibrous, blanch them for another 2–3 minutes, then rinse with cold water and squeeze out the excess.
Tips: Soybean paste varies in saltiness, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Blanched taro stems — 120 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Perilla oil — 1 tsp
- Minced garlic — 0.3 tsp
- Sesame seeds — 0.5 tsp