Serving 151002a
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Beef with Bamboo Shoots
Korea
  -   Juksunchae
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
***
2-1/4 hr  
Yes
This stir fry recipe, from Korean court cuisine, is unusual in that it includes Bamboo Shoots, not common in Korean recipes. It may look complex, but is not really difficult.   Note:   I have cut the amount of Sugar to 1/3 that called for by the pattern recipe - use your own best judgement here.



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Black Mushrooms (1)  
Beef (2)
-- Marinade
Garlic
Scallion
Soy Sauce
Sugar
Sesame Oil, dark
Crushed Sesame (3)
Pepper, black
-- Vegetables
Bamboo Shoots (4)
Bean Sprouts (5)
Minari Stems (6)
Chili, red (7)
-- Seasoning
Soy Sauce
Salt
Sugar
Rice Vinegar
Crushed Sesame (3)
Chili Flake (8)
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Oil (see steps)
-- Garnish
Egg Strips (9)
Prep   -   (50 min + 1 hr Mushroom Soak)
  1. Soak MUSHROOMS in plenty of water for 1 hour. Remove stems, squeeze out excess water and cut caps into narrow strips.
  2. Slice BEEF very thin across the grain, then into narrow strips.
  3. Make Marinade;   Crush GARLIC and chop fine. Split SCALLION lengthwise and slice very fine crosswise, white and green. Mix all Marinade Items.
  4. Mix Beef with sliced Mushrooms. Massage Marinade into Beef mix. Let marinate for around 30 minutes.
  5. Slice BAMBOO SHOOTS into strips 1/8 inch thick and roughly 1/4 inch wide, or however works for the kind of shoots you have.
  6. Prepare BEAN SPROUTS if desired (see Note-5).
  7. Cut MINARI stems about 1-1/2 inches long (no leaves).
  8. Cap and core Red Chilis and cut into thin strips.
  9. Mix all Seasoning Items.
  10. Make 1 egg worth of Egg Strips, if using for Garnish.
Run   -   (15 min)
  1. Place Seasoning mix in a large mixing bowl.
  2. Bring some Water to a boil. Dump in Bean Sprouts and cook for about 30 seconds (half that if Mung Bean sprouts are used). Drain well and add to the Mixing Bowl.
  3. In a wok or spacious sauté pan, heat 1 T Oil. Stir in Bamboo Shoots and fry stirring for about 4 minutes. Remove, leaving as much oil behind as possible, and add to the Mixing Bowl.
  4. Add 1 t Oil to the pan and stir in Minari Stems. Fry stirring for about 4 minutes. Remove from the pan, leaving as much oil behind as possible, and add to the Mixing Bowl.
  5. Add 1 T Oil to the pan and stir in Beef mix. Fry stirring until beef has completely lost its raw color, about 4 minutes. Remove from the pan, leaving as much oil behind as possible, and add to the Mixing Bowl.
  6. Add Chili Strips to the Mixing Bowl. Reserve as many Egg Strips as you need for garnish, and toss the rest into the Mixing Bowl. Tumble everything together until evenly distributed.
  7. Serve warm, garnished with Egg Strips and accompanied by plenty of steamed rice (medium grain). If it is necessary to reheat before serving, just give it a quick tumble in a hot wok.
NOTES:
  1. Black Mushroom:   These are the same dried Shiitakes found in every Asian market and many supermarkets.
  2. Beef:   Weight is with all excess fat removed. Cooking time is very short, so select a tender cut, definitely no tougher than Chuck, and slice thin.
  3. Toasted Sesame / Crushed Sesame:   This is so important an ingredient you should always have plenty on hand if you do any Korean (or Japanese) cooking. It's just white Sesame Seeds dry pan roasted until light golden in color. The Crushed Sesame is these same toasted seeds pounded with some salt. For details see our recipe Crushed Sesame Seeds.
  4. Bamboo Shoots:   Best for this recipe are the fairly large, cone shaped shoots now available in vacuum bags in Asian markets. This is a much superior package to canned, offering better flavor and choices of shape. I usually use "Green Bamboo", a medium size shoot that is quite solid, so it slices very well. Other shapes can also be used. For details see our Bamboo page.
  5. Bean Sprouts:   I favor the more sturdy Soy Bean Sprouts, available from any Korean market, but the common Mung Bean Sprouts can be used. Traditional Koreans always pinch off the thread-like root end of the sprouts (jobs like this are what children are for), but we Barbarians often ignore this tedious step. If you do it yourself, it will add 18 minutes to prep time. For details, see our Bean Sprouts page.
  6. Minari:   [Java Water Dropwort; Seri (Japanese)]   This herb, with a very unique flavor, is fairly important in Korea, especially for making kimchee, so can often be found in well stocked Korean markets. For details see our Water Dropwort page.
  7. Red Chili:   Around here everyone uses red ripe Fresnos, but other medium hot chilis can be used. For details see our Chili Page.
  8. Chili Flake:   This should be Korean chili flake, which is just moderately hot.
  9. Egg Strip Garnish   This a very common Korean garnish, easy to make, and can be made even days in advance. For details see our recipe Egg Strip Garnish.
  10. Comment:   The pattern recipe called for two fresh Bamboo Shoots. These are usually available from Asian markets here in Los Angeles, but not most places. They need the leaves peeled off, and are then split in half lengthwise and boiled in an uncovered pot for 1 hour to drive off the cyanide. Then they can be cooled and processed as above. Better flavor than even vacuum packed, but a bit of a hassle.
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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