Make Authentic Yukgaejang

[Market Kurly] Dried Taro Stem (Torandae)

Today, we bring you another type of namul - Dried Taro Stems!

Let's start with the Korean name. Taro is known as 'Toran' in Korean. And its stems are called 'Dae'. So 'Torandae' is the local name for it. It's a speciality namul which is hard to find outside of Korea. These stems are used primarily in a famous spicy Korean stew called Yukgaejang - a spicy beef and vegetable stew (see video recipe below).

When hydrated and boiled, the taro stems turn soft, chewy and tender. And the fibrous stems take on an almost meat like texture - similar to carnitas. It's this meaty-like pull and chew that Koreans love about taro stems. Plus it's high in calcium, fiber and vitamins.  

If you are interested in making authentic Yukgaejang at home, throw-in some Torandae!