Bamboo shoot salad with persimmon & soy dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Crunchy bamboo combines perfectly with seasoned beef, with persimmon adding an appetizing sweetness. Peppery watercress and crisp beansprouts make this into a refreshing salad, lightly seasoned with a sweet-sour soy dressing.


  • 200 g/7 oz bamboo shoots
  • 2 dried shiitake mushrooms, soaked in warm water for about


  1. Thinly slice the bamboo shoots and cut into bitesize pieces. When the soaked shiitake mushrooms have reconstituted and become soft, drain and thinly slice them, discarding the stems.
  2. Put the beef slices in a bowl. Add the seasoning ingredients and the shiitake mushrooms, and mix together well, so that the meat is thoroughly coated.
  3. Heat