Spring’s Fragrant Lacquer Bamboo Shoot Kimchi
A Special Recipe for Delicious Lacquer Bamboo Shoot Kimchi, Made Only Once a Year
This kimchi, made with young lacquer bamboo shoots harvested only in spring, is delicious either fresh or fermented. We’ll show you a simple method that doesn’t require pre-salting, preserving the unique aroma and crisp texture of the shoots. Learn how to enjoy the charm of lacquer bamboo shoots without worrying about allergies, with tips to adjust the seasoning to be slightly saltier and sweeter according to your preference. Bring the essence of spring to your table with this delightful Lacquer Bamboo Shoot Kimchi!
Ingredients for Spring Fragrant Lacquer Bamboo Shoot Kimchi- 315g fresh lacquer bamboo shoots
- 2 bowls of cold water (for blanching)
- 1 tablespoon coarse salt (for blanching)
- 1/2 bowl of rice water (boiled and cooled, or substitute with cooled cooked rice water, flour paste, or glutinous rice paste)
- 3 tablespoons fine chili powder
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons oligodang (oligosaccharide syrup)
- 2 tablespoons sugar
- 2 pinches coarse salt (for adjusting saltiness)
- 4 tablespoons fish sauce (anchovy or sand lance)
- 1 tablespoon minced garlic
- 1 pinch MSG (optional, as a small amount for umami, replacing broth)
- 1 tablespoon toasted sesame seeds
Cooking Instructions
Step 1
Lacquer can cause allergic reactions (urushiol component) and stain hands black, so always wear rubber gloves when handling the bamboo shoots. Trim the tough bottom ends with a knife and remove any wilted leaves or debris.
Step 2
Wash the trimmed shoots thoroughly under running water and drain them in a colander. Fill a large pot with 2 bowls of cold water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of coarse salt and blanch the lacquer bamboo shoots for about 1-2 minutes. Be careful not to over-blanch, as they can become mushy.
Step 3
Immediately rinse the blanched shoots under cold water to cool them down. Squeeze out as much water as possible by hand. Using a salad spinner will make this process easier and more effective, ensuring the kimchi remains crisp.
Step 4
Boil 1/2 bowl of rice water beforehand and let it cool down slightly. It doesn’t need to be completely cold before adding to the kimchi seasoning.
Step 5
Now, it’s time to mix the delicious seasoning. The order of adding ingredients doesn’t matter, so feel free to mix them as you prefer. (Measurements are based on a standard Korean tablespoon). Combine 3 tablespoons of chili powder, 2 tablespoons of gochujang, 2 tablespoons of oligodang, 2 tablespoons of sugar, 4 tablespoons of fish sauce, 1 pinch of MSG (optional, for enhanced flavor), the cooled boiled rice water (1/2 bowl), and 1 tablespoon of minced garlic. Gently mix everything with the bamboo shoots. Taste and adjust the seasoning if needed, adding more fish sauce or sugar.
Step 6
Since this recipe doesn’t involve pre-salting the bamboo shoots, the initial taste might be slightly bland. Add 2 pinches of coarse salt to properly season the kimchi. Mix again gently and taste. Adjust the saltiness to your liking.
Step 7
Once the seasoning is perfect, arrange the kimchi on a plate or in a container. Sprinkle 1 tablespoon of toasted sesame seeds on top for a nutty aroma. Your delicious Lacquer Bamboo Shoot Kimchi, filled with the essence of spring, is now complete! It’s ready to be enjoyed immediately or can be stored in the refrigerator to ferment and develop its flavor further.
