Deulkkae Torandae Bokkeum: Perilla-Braised Preboiled Taro Stems (4 servings)

Use 350 g of preboiled taro stems that have been properly processed to remove acridity. Remove tough fibers, cut into 5–6 cm pieces and squeeze gently. Do not use raw stems.

Slice 1/2 green onion. Warm 1 tbsp perilla oil in a pan over low heat, then briefly cook 1 tsp minced garlic and the onion until fragrant without browning.

Add the taro stems and stir over medium heat for about 2 minutes to coat evenly with the oil. Lower the heat if the pan dries out.

Add 1 tbsp soup soy sauce and 120 mL water. Bring to a simmer, then cook over medium-low heat for about 5 minutes, until the stems bend easily and some liquid remains.

Stir in 3 tbsp ground perilla seeds in batches. Cook gently until the liquid lightly coats the stems. Ensure everything is fully cooked; do not serve stems that remain irritating or acrid.