Bamboo Shoot Rice Recipe
doenjang-jigae, pickles, and gim
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Ingredients
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Bamboo Shoot Rice
Method
Preparation Steps
- 1
Prepare the Ingredients
Rinse the short-grain rice under cold water until the water runs clear. Drain and set aside. Thinly slice the bamboo shoots and chop the green onions.
- 2
Cook the Rice
In a medium-sized pot, combine the rinsed rice, water, soy sauce, and sesame oil. Stir to mix well.
- 3
Add Bamboo Shoots
Once the water starts boiling, add the sliced bamboo shoots to the pot. Stir gently.
- 4
Simmer
Cover the pot with a lid and reduce the heat to low. Let it simmer for about 18-20 minutes, or until the rice is cooked and the water is absorbed.
- 5
Season
Once cooked, remove from heat and let it sit covered for an additional 5 minutes. After that, fluff the rice with a fork and season with salt and black pepper to taste.
- 6
Garnish and Serve
Fold in the chopped green onions just before serving. Serve hot with doenjang-jigae (Korean soybean paste stew), pickles, and gim (seaweed).