Boiled shiitake bamboo shoots Lee Yeon-bok recipe rice thief Cho
There are many ingredients left because there are few family members. I made shiitake bamboo shoots using Chef Lee Yeon-bok's recipe using the leftover canned bamboo shoots from shiitake mushrooms and red pepper japchae. It's a side dish, but you can feel various texture and taste with a wonderful dish-like visual.
4 serving
Within 20 minutes
윤채맘
Ingredients
  • Bok choy
    5~6ea
  • Shiitake mushroom
    5~6ea
  • bamboo shoot
    400g
  • potato starch
    1T
  • Water
    1T
  • Water
    180ml
  • cooking wine
    2T
  • Soy sauce
    2T
  • Oyster sauce
    2T
  • Sugar
    1T
  • Chicken stock
    1/3T
Cooking Steps
STEP 1/11
Cut the canned bamboo shoots into long pieces and wash them lightly in water.
STEP 2/11
Cut the bottom of shiitake mushrooms and wash them lightly in water.
STEP 3/11
Wash the large bok choy in four equal parts and the small in two.
STEP 4/11
Put water, cooking wine, soy sauce, oyster sauce, sugar, and chicken stock in a small frying pan and boil over high heat.
STEP 5/11
Add bamboo shoots and shiitake mushrooms to 4 and boil them down over medium heat for 6-7 minutes until the soup is self-sufficient.
STEP 6/11
Blanch bok choy slightly with a pinch of salt in boiling water. However, do not rinse in cold water.
STEP 7/11
Drain the blanched bok choy slightly and place it round on a plate.
STEP 8/11
Place boiled bamboo shoots on top of bok choy.
STEP 9/11
Put shiitake mushrooms on it.
STEP 10/11
Stir the starch water (1T starch + 1T water) into the remaining sauce and boil it thickly.
STEP 11/11
Sprinkle the thickened sauce over the plated bok choy and it is done.
-. Do not rinse bok choy in cold water after blanching. -. When you put starch water in the sauce, you have to stir it and pour it gently so that it does not lump.
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