Beef with Mushrooms and Bamboo Shoots

Name: Beef with Mushrooms and Bamboo Shoots
Cuisine: Korea
Ingredients: 1 fresh or 10-oz (300-g) can bamboo shoot; 5 cups (1¼ liters) rice water (reserved after washing rice); 1 dried red chili; Oil, for frying; 6 Korean watercress stems (minari), cut into short lengths; 3 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced; 5 oz (150 g) beef, sliced into 1-in (3-cm) strips; 1 cup (100 g) bean sprouts, tails trimmed, blanched for 1 minute; 1 red chili pepper, deseeded, cut into thin strips; 1½ tablespoons minced green onion; 2 teaspoons crushed garlic paste; 2 teaspoons sesame oil; Freshly ground black pepper, to taste; 1 egg, white and yolk separated; 1 tablespoon soy sauce; 1 teaspoon salt; 2 teaspoons sugar; 1 tablespoon vinegar; 1 teaspoon sesame paste

Preparation info

Serves
4–6

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 fresh or 10-oz (300-g) can bamboo shoot
5

Korea
Main course

Method

If using fresh bamboo shoot, bring the rice water to a boil over medium heat in a large saucepan and simmer the bamboo shoot with the dried chili for 1 hour. Remove from the heat and set aside to cool, then peel the blanched bamboo shoot. Omit this step if using the canned bamboo shoot. Slice the cooked or canned bamboo shoot into 2 in (5 cm) long slices.
Heat