Korean cooking forum topics:
I recently bought a few bags of Taro Stems. What can i make with these? As a soup ingredient? Or are they also suitable for making namul?
Thank you for any suggestions :)
You can use them for a soup ingredient, soup such as “Yukgejang”
or you can use them for making “Namul” such as “토란 줄기 무침”. Google it and you’ll get an idea.
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