Yoon Yi-ryeon's Braised Taro with Perilla Seeds, Taro and Perilla Seed Soup

• 10–12 taro roots
• 1 handful boiled taro stems
• 1 handful boiled bracken
• 3–4 soaked shiitake mushrooms
• clams, mussels, or beef, as needed (optional)
• a pinch of salt (for boiling taro)
• rice water, as needed (for boiling taro)
• 2 tbsp perilla oil
• 2 tbsp soup soy sauce (can substitute fermented anchovy sauce)
• 5 heaping tbsp perilla seed powder

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 preference—whether 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.