bamboo shoots
Damyang in Jeolla-do is famous for bamboo, right? There's also bamboo riceBamboo shoots use young shoots that pout from the stems of the genus Ding between bamboo forests. I tried bamboo shoots for the first time on my way to my in-laws' house. Bamboo salad is a local food in Jeolla-do, and I'm going to summarize the recipe for this class~ It tastes good, too^^
2 serving
Within 30 minutes
Haesim
Ingredients
  • Beef
    100g
  • Host
    1handful
  • water parsley
    5~6ea
  • bamboo shoot
    1cup
  • Seasoned soy sauce
    1T
  • leek
    1/2T
  • Garlic
    1/2T
  • sesame salt
    1/2T
  • Sesame oil
    1/2T
  • Seasoned soy sauce
    1T
  • Sugar
    1t
  • a persimmon
    1T
  • leek
    1/2T
  • crushed garlic
    1t
  • Sesame oil
    1/2t
  • sesame salt
    little
  • perilla oil
    little
Cooking Steps
STEP 1/8
Maybe because I got the bamboo shoots trimmed and cooked, when I first cut them, I'm told to wash off the white lime well.
Bamboo shoots have a unique scent because they contain oxalic acid. It can be a little unpleasant, but the rice water removes it a little. I put it in the water and parboiled it. Add a little salt.
STEP 2/8
When softened, drained, cut into bite-sized pieces (5cm to 6cm) water parsley into 5cm pieces. The bean sprouts were soggy, and the beef was cut like a sirloin.
STEP 3/8
I blanched it in water with a bit of salt I washed it with cold water and drained it
STEP 4/8
I prepared soy sauce marinated with vinegar and bulgogi marinated with vinegar.
STEP 5/8
Put some perilla oil and stir-fry bamboo shoots
STEP 6/8
I stir-fried beef, too. I just stir-fried bamboo shoots and the remaining oil. Since I added sesame oil to the meat
STEP 7/8
When the meat is cooked, mix it all together. Mix it with soy sauce.
STEP 8/8
It's just enough seasoning It's delicious.
The crunchy texture is important for water parsley and bean sprouts, so blanch it slightly and rinse it in cold water~ I think I blanched bamboo shoots several times. I think it's because I'm eating boiled bamboo shoots frozen in the freezer. Is it tough even if I blanch it many times Blanch until it doesn't crumble completely.
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