This is a simple stir-fried bamboo shoot dish seasoned with perilla oil, soy sauce, and garlic—a quick seasonal Korean side that highlights the tender texture of fresh spring bamboo.
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Bamboo shoots contain a toxic substance called cyanogen You can't eat it raw Make sure to blanch it in water and remove the ARIN flavor I cook it and eat it
I boiled it and removed the taste of Arin Cut bamboo shoots into bite-size pieces and stir-fry them
I put a lot of perilla oil It gives you plenty of perilla oil, which is good for your body You don't need to add water while cooking
Stir-fry it over high heat and add 3 tablespoons of soy sauce Season it with soy sauce and salt depending on the amount
I added garlic and green onions and stir-fried it again
While stir-frying the bamboo shoots, I looked at it from time to time It's light and savory It's amazing It's a bit bland, so add more salt It's the taste of making rice when you season it!
Even if you don't use any special seasoning It's healthy to stir-fry bamboo shoots with perilla oil and soy sauce Delicious side dishes Stir-fried bamboo shoots
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.
Yes, canned bamboo shoots work; drain and rinse them first, then reduce cooking time since they're already softened.
Boiling removes the bitter or grassy aftertaste (called 'Arin') that raw bamboo shoots have, making them mild and sweet.
Sesame oil is the closest substitute; use the same amount. Regular vegetable oil lacks the distinctive nutty flavor perilla provides.
They should be tender when pierced with a fork, usually 5–7 minutes after the oil and garlic are added.
Yes, this recipe contains no meat or animal products.
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