Bamboo shoot salad with persimmon & soy dressing

Name: Bamboo shoot salad with persimmon & soy dressing
Yield: Serves 1–2
Cuisine: Korean
Ingredients: 2.5 ml/½ tsp sesame oil; 90 g/3½ oz/scant ½ cup beansprouts; 2 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 200 g/7 oz bamboo shoots; 90 g/3½ oz watercress or rocket (arugula); ground white pepper; 30 ml/2 tbsp rice vinegar; 1 egg; salt; 60 ml/4 tbsp water; 50 g/2 oz beef flank, thinly sliced; 60 ml/4 tbsp dark soy sauce; 1 garlic clove, crushed; ½ spring onion (scallion), finely chopped; 7.5 ml/1½ tsp dark soy sauce; 10 g/¼ oz red persimmon, finely chopped; ½ red chilli, seeded and thinly sliced, to garnish; 40 g/1½ oz red persimmon, finely chopped; 25 ml/1½ tbsp vegetable oil; 5 ml/1 tsp sesame seeds

Preparation info

Serves
1–2

Difficulty
Easy

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.

Ingredients

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

Asia
Korea
Street Food

Method

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.
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.
Heat

Ingredients

Method

Photos