Yoon Yi-ryeon's Braised Taro with Perilla Seeds, Taro and Perilla Seed Soup
Taro is boiled in rice water to remove its acrid taste, then simmered with bracken, taro stems, mushrooms, seafood or beef, and thickened with perilla seed powder to create a braised dish or soup.
Ingredients needed 3 servings
Recipe
Cooking tips
- To remove the toxins and acrid taste of taro, you must parboil it in rice water with salt.
- To preserve the unique aroma and nuttiness of perilla seeds, avoid adding aromatic vegetables like minced garlic or scallions.
- If the liquid reduces too much, the dish becomes dry, so turn off the heat while there is still a little bit of sauce.
- Adjust the amount of water according to your preferenceโwhether you want a soup or a braised dish.
Recommended for
- Those who enjoy the savory depth of perilla seeds and the chewy, tender texture of taro.
- Those seeking a mild, healthy dish to restore energy during seasonal changes.
- Those who want to enjoy the dish in two styles: braised or soup.
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