My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.
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Tuesday, February 26, 2008

spring - BAMBOO SHOOTS PICKLE - CHUKSUN CHORIM




Bamboo shoots are grown mainly in the central and southern parts of Korea, and the shoots are highly prized. If you cannot find the fresh shoots in your Asian grocer, use the canned variety, but drain and boil them for 10 minutes in water to remove any metallic flavor. Serve this mellow pickle as a side dish.

INGREDIENTS:
2.5 kg fresh young tender bamboo shoots, peeled
140 g coarse sea salt
2.5 liters water
1 kg light soy sauce

HOW TO MAKE:
1. Blanch the whole, peeled, trimmed bamboo shoots in boiling water for 1 minute. Drain. Place them neatly in a dry container.
2. To prepare a colorless pickle, dissolve the salt in the water and bring to a boil. Pour it over the shoots. Cover and weight down with a plate. (Bamboo shoots prepared in this manner are used as one of the ingredients in preparing other dishes.
3. To prepare a colored pickle, bring the soy sauce to a boil and pour it over the shoots. Cover and weight down with a plate and allow to ferment for 4-6 weeks.

1 comment:

Harris Clerk said...

It has been very useful, I was looking for something similar,greetings and thanks.