Taro Stem Kimchi recipe - ingredients, nutrition and when to eat it
This kimchi is made by boiling taro stems, tossing them with a chili pepper and salted seafood seasoning, and letting them ferment.
This kimchi is made by boiling taro stems, tossing them with a chili pepper and salted seafood seasoning, and letting them ferment. The crisp, chewy stems soak up a spicy, savory seasoning that goes well with rice. Try it when you’re in the mood for a leafy green kimchi that’s a change from the usual.
Vegetables · 15 minutes to cook
Tips: Squeeze the taro stems well so the seasoning doesn’t get watery.
Tips: If the stems are tough, cut them into bite-sized pieces before mixing.
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Ingredients (1 serving)
- Blanched taro stems — 150 g
- Korean red pepper flakes — 1 Tbsp
- Fish sauce — 1 tsp
- Garlic — 1 clove
- Green onion — 10 g
- Toasted sesame seeds — 1 tsp