Pickled bamboo shoots!
I made boiled bamboo shoots with soy sauce pickles as a special side dish
6 serving
Within 30 minutes
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Ingredients
  • bamboo shoot
    1kg
  • Cheongyang red pepper
    4ea
  • Soy sauce
    1.5cup
  • brewed vinegar
    1.5cup
  • Sugar
    1.5cup
  • Water
    3cup
Cooking Steps
STEP 1/8
@6960076 Cut the bamboo shoots and boil them and remove the Arin flavor
STEP 2/8
Cut it into bite-size pieces
STEP 3/8
Prepare the hot pepper
STEP 4/8
Put the bamboo shoots in a container and place the sliced cheongyang pepper (red pepper)
STEP 5/8
Add soy sauce/cooked vinegar/sugar/water and bring to a boil
STEP 6/8
After cooling down the boiling soy sauce vinegar, spread it evenly over the boiled bamboo shoots
STEP 7/8
Even if you don't have enough soy sauce, it's filled with water from the boiled bamboo shoots
After cooling down, turn it upside down, put it in the refrigerator for 2-3 days, drain the soy sauce, boil it again, cool it down, pour it, and let it ripen in the refrigerator for 2-3 days, and eat it
STEP 8/8
Make sure it's not salty
It's crunchy and sweet pickled bamboo shoots
If you don't like hot pepper, you can take it out Adjust the sweetness/sourness to your liking
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