Taro stems are a must-have ingredient for making Yukgaejang, and they are often used in soup and stir-fry dishes.
Taro stem is available both fresh and dried. Koreans tend to eat the dried version. Taro stems are known to be a great source of calcium and fiber, and low in calories. They contain vitamins A and B6, and minerals such as thiamin, copper, potassium, niacin, zinc, and iron.
They should not be consumed raw because it is toxic when raw. It contains raphides which are small needle-shaped crystals made of calcium carbonate or calcium oxalate. Oxalates also compromise calcium levels in the body and may lead to the formation of kidney stones. Raphides, however, can be reduced by steeping taro roots in cold water overnight.
** If you accidentally ingest raw taro stems, drink cranberry juice to counter toxins **
How to boil for cooking!
1. Take the dried Taro stems out of the package and rinse it in cold water.
2. Put it in a large pot and fill the pot with with water, 3 inches above the dried Taro stems for about 10 minutes.
3. Bring to a boil with the lid closed over high heat for 25-30 minutes.
4. Turn off the heat and let it sit for 1~2 hours.