Namul of Trante (Imogara, or taro stems)

"Torante (Imoguki = taro stems) namul" is a prime example of a flavorful vegetable dish. Taro stems are characterized by their crunchy texture and unique flavor. Namul made with these stems is like an art form in Korean cuisine, beautiful to look at and deep in flavor.

The unique flavor of taro stems is brought out by blanching them briefly and then tossing them with aromatic sesame oil, soy sauce, garlic, and other seasonings. With each bite, the crisp texture spreads in your mouth, and the exquisite combination with the seasonings stimulates your taste buds. Its refreshing yet profound flavor adds a new accent to your dining table and doubles the enjoyment of your meal.

Torante namul is not only healthy and delicious, but it also adds color to your table, creating a vibrant dining experience. It is a masterpiece that brings out the natural deliciousness of vegetables to the fullest, delighting those who eat it. You will be captivated by the unique charm of Torante namul, as you experience the climate and food culture of Korea.

After making chicken yukgaejang, I made namul with the leftover taro stems.



1. Soak the taro stems thoroughly in rice water for about 3-4 hours, then wash them thoroughly.



2. Briefly blanch them.



3. For the seasoning sauce, mix 3 parts light soy sauce + 1 part grated garlic + 1 part chopped green onion + 1 part perilla seed powder.



4. Heat perilla oil in a frying pan, stir-fry the taro stems, add the sauce, and season with salt. Sprinkle with sesame seeds and it's done.



5. Torante Namul (Taro Stem Namul) is complete.

6. It's fragrant because I used perilla seed powder and perilla oil.