Bamboo stew soft bamboo shoot soup recipe Jongwon Baek bamboo sh
the bamboo shoot season.
More than anything, the texture is good and delicious when you eat it in season
I cooked it with the recipe of the Jongwon Baek last year
I made it this year, too
3 serving
Within 30 minutes
함박꽃
- Ingredients
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bamboo shoot1handful
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Shiitake mushroom2ea
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onion1/4ea
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leek1/2ea
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Eggs2ea
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potato starch2spoon
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Bottled water800ml
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thick soy sauce2spoon
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Garlic1TS
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perilla oil2spoon
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ground pepperlittle
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- Cooking Steps
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STEP 1/13Cut a handful of bamboo shoots into bite-size pieces
Cut 1/4 of the onion
Cut the green onion diagonally
STEP 2/13Beat in two eggs
Add 2 bottles of starch powder and 5 bottles of water
STEP 3/13Add 2 spoons of perilla oil and stir-fry green onions
STEP 4/13Add onions
STEP 5/13Add shiitake and stir-fry it
STEP 6/13Add bamboo shoots and stir-fry them
STEP 7/13When it's deep-fried
STEP 8/13Pour about 800 millimeters of water and boil it
STEP 9/13One spoon of oyster sauce
STEP 10/13Season it with 2 spoons of thick soy sauce
If it's not enough, add salt
STEP 11/13When it boils, stir it so that the starch doesn't clump together
STEP 12/13Pour in the egg mixture
Finish it off with pepper
STEP 13/13If you boil it for a while
Bamboo shoot soup is done
Even if you add too much soy sauce, the soup might be murky, so add salt
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