AI-generated imageKorean Soy-Braised Pre-Boiled Taro
Soy-braised taro made with edible, commercially peeled and parboiled taro, avoiding raw-taro handling.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use only edible taro labelled peeled and parboiled, cutting large pieces into 2–3 cm chunks.
- 02
Bring 300 mL water, 60 mL soy sauce, 12 g sugar and 15 g garlic to a simmer.
- 03
Add taro and simmer over medium-low heat until completely tender through the centre.
- 04
When the liquid reduces, add 30 mL rice syrup and gently glaze the taro.
- 05
Turn off the heat, add 10 mL sesame oil and 5 g sesame seeds, and refrigerate leftovers promptly.
Helpful source links
Before you cook
Never eat raw taro. Use commercially peeled and parboiled edible taro and cook completely through. Wear gloves if handling irritates skin; check soy, wheat and sesame allergies.
Allergens: soy (soy sauce), possible wheat (soy sauce), sesame
Image & source credits
AI-generated image.
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