Toran Jorim

About the dish

Toran jorim braises taro in a soy glaze until the liquid cooks down, made when the corms swell around Chuseok. Chewy and clean-tasting, it's a quintessential autumn side dish.

Key ingredient

Taro (toran) — its sticky mucin protects the stomach and gut lining and strengthens digestion; it also calms inflammation, helping with neuralgia and joint pain. Mainly from Seocheon, Buyeo, Yesan, Dangjin & Boryeong in Chungnam.

Ingredients

Main: taro, kelp, scallion · Seasoning: soy sauce, sugar, starch syrup, sesame oil

Simple recipe

1. Trim the taro and boil in salted water.
2. Rinse off the slippery coating.
3. Braise in a soy sauce and starch-syrup glaze.
4. Spoon the liquid over as it reduces.
5. Sprinkle with sesame seeds and serve glossy.

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A Glass · Traditional pairing