A Delicious Twist: Stir-Fried Dried Taro Stems – A Specialty for Daeboreum
A Delicious Twist: Stir-Fried Dried Taro Stems – A Specialty for Daeboreum
Elevate Your Daeboreum Feast with Nutritious Stir-Fried Dried Taro Stems
Did you know that dried taro stems are packed with 3.5 times more beta-carotene, 3.3 times more potassium, and 3.6 times more calcium than fresh taro? While traditionally enjoyed on Jeongwol Daeboreum (the first full moon of the lunar year), this stir-fried dried taro stem dish is a wonderful addition to your meals any time of year. Its nutty sesame oil and perilla seed powder flavors are truly delightful.
Ingredients- 80g Dried Taro Stems
- 5 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 3 Tbsp Perilla Oil (Deulgireum)
- A pinch of Green Onion (chopped)
- 3 Tbsp Perilla Seed Powder
- A pinch of Sesame Seeds
- 3 Tbsp Dashi Broth (or water)
Cooking Instructions
Step 1
First, trim the tough ends of the dried taro stems and rinse them lightly under running water. Then, soak the taro stems in lukewarm water for about 3 hours until they are fully rehydrated and softened. This process also helps remove any impurities.
Step 2
Once rehydrated, place the taro stems in boiling water and boil for about 5-10 minutes. Be careful not to overcook them, as they can become mushy. They should be tender but still hold their shape.
Step 3
Drain the boiled taro stems and rinse them thoroughly in cold water several times to remove any bitterness. Dried taro stems can have a slightly acrid taste, so this step is crucial. Squeeze out as much water as possible by hand, then cut them into bite-sized pieces.
Step 4
In a bowl, combine the prepared taro stems with soup soy sauce, minced garlic, chopped green onion, perilla seed powder, and perilla oil. This is for the initial seasoning.
Step 5
Gently massage the ingredients together with your hands, ensuring the seasoning is evenly distributed throughout the taro stems. This ‘massaging’ technique helps the flavors penetrate well.
Step 6
Heat a pan over medium-high heat and add the seasoned taro stems. Stir-fry for about 1-2 minutes. Then, add the dashi broth (or water) and cover the pan with a lid. Let it steam for another 2-3 minutes to make the taro stems extra moist and tender. Taste and adjust seasoning with salt if needed. Finish by sprinkling with sesame seeds.
Step 7
Stir-fried dried vegetables require very simple seasoning, primarily using soup soy sauce and sesame or perilla oil. The preparation is straightforward, making this a delicious and healthy dish that anyone, even a beginner cook, can easily master. Enjoy this nutritious and flavorful dish often!
