Stir-Fried Taro Stems with Gochujang recipe - ingredients, nutrition and when to eat it
This side dish is made by stir-frying tender blanched taro stems with a gochujang seasoning.
This side dish is made by stir-frying tender blanched taro stems with a gochujang seasoning. It’s savory and spicy, with a pleasantly chewy texture that makes it a great accompaniment to rice.
Vegetables · 20 minutes to cook
Nutrition (per 219.5g serving): 151.6 kcal · protein 2.4g · carbohydrate 16.9g · fat 8.7g · sodium 449.5mg
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, you can tear them lengthwise along the fibers before stir-frying.
Tips: After adding the seasoning, cook over medium-low heat so the gochujang doesn’t burn easily.
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Ingredients (1 serving)
- Blanched taro stems — 150 g
- Gochujang — 1 Tbsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp