Aromatic Spring Delight: Bamboo Shoot Soybean Paste Stew
Aromatic Spring Delight: Bamboo Shoot Soybean Paste Stew
Enjoy Year-Round! Bamboo Shoot Preservation & Delicious Soybean Paste Stew Recipe
Enjoy the taste of spring all year long! We share how to preserve abundant bamboo shoots so you can enjoy them throughout the year, along with a recipe for a savory and refreshing bamboo shoot soybean paste stew. Bring the delightful flavor of spring bamboo shoots into your home with ease!
Bamboo Shoot Preparation & Storage Ingredients- 10 fresh bamboo shoots
- 1 Tbsp coarse salt (for boiling)
Bamboo Shoot Soybean Paste Stew Ingredients- 100g prepared bamboo shoots (frozen or fresh)
- 1 medium potato
- 1/3 carrot
- 1/2 onion
- 1/2 green onion (scallion)
- 2 Korean green chilies (adjust for spiciness)
- 1 Tbsp doenjang (soybean paste)
- 4 cups anchovy-kelp broth (approx. 800ml)
- 100g prepared bamboo shoots (frozen or fresh)
- 1 medium potato
- 1/3 carrot
- 1/2 onion
- 1/2 green onion (scallion)
- 2 Korean green chilies (adjust for spiciness)
- 1 Tbsp doenjang (soybean paste)
- 4 cups anchovy-kelp broth (approx. 800ml)
Cooking Instructions
Step 1
First, prepare the fresh bamboo shoots. Carefully peel off the outer layers and rinse them thoroughly under running water. Slice them into bite-sized pieces (about 0.5-1cm thick). Pre-preparing them will make the next steps much smoother.
Step 2
In a large pot, add plenty of water, 1 tablespoon of coarse salt, and the prepared bamboo shoots. Bring to a boil over high heat, then reduce to medium heat and simmer until the bamboo shoots are tender. This will take about 30 minutes to 1 hour, depending on the size and thickness of the shoots. They are ready when a chopstick can easily pierce through them.
Step 3
Drain the boiled bamboo shoots and quickly rinse them under cold water to cool them down. Then, soak them in running cold water for about 30 minutes, or change the water and soak for half a day. This process helps to remove any bitterness or astringency characteristic of bamboo shoots, resulting in a cleaner and more delicious flavor.
Step 4
Drain the water from the bamboo shoots thoroughly using a colander. Once completely dry, divide them into portion-sized bags (like zip-top bags). Remove as much air as possible, seal them tightly, and store them in the freezer. This way, you can enjoy fresh bamboo shoots all year round. You can use the frozen bamboo shoots directly in your cooking.
Step 5
Now, let’s prepare the vegetables for the stew. Slice the frozen (or fresh) bamboo shoots into bite-sized pieces (about 1cm thick). Dice the potato and carrot into similar-sized pieces. Slice the green onion diagonally and finely chop the Korean green chilies to add a pleasant spiciness.
Step 6
The secret to a delicious broth! Add dried anchovies and kelp to cold water and bring to a boil to make the broth. Once the water starts boiling, remove the kelp after about 5 minutes, and continue to simmer the anchovies for another 10 minutes before removing them. This creates a clean and rich broth.
Step 7
Once the prepared broth is boiling, add the denser vegetables like potatoes and carrots, along with the prepared bamboo shoots, and begin cooking. When the vegetables are starting to soften, add the soybean paste (doenjang) through a sieve and dissolve it completely without lumps. Let it simmer over medium heat to allow the flavors to meld.
Step 8
Check if the potatoes are cooked through and tender. Then, add the onion, green onion, and Korean green chilies, and simmer for a little longer. You can add a little minced garlic if you like. When all the ingredients have melded together and a delicious aroma fills the air, turn off the heat and your flavorful bamboo shoot soybean paste stew is ready. Enjoy it with a warm bowl of rice!
