Crispy & Chewy Bamboo Shoot Kkanpung
Experience a Unique Texture: Making Crispy & Chewy Bamboo Shoot Kkanpung
A delightful dish where crispy fried bamboo shoots meet a sweet and tangy Kkanpung sauce! This recipe offers a fantastic combination of textures and flavors, perfect as a side dish or a flavorful appetizer.
Main Ingredients- 1 Bamboo shoot
- 1 Red chili pepper
- 0.5 Onion (small size)
- Generous amount of frying oil
- Generous amount of potato starch or cornstarch
Kkanpung Sauce- 1.5 Tbsp Soy sauce
- 1.5 Tbsp Honey
- 1.5 Tbsp Vinegar
- 0.5 Tbsp Oyster sauce
- 1 Tbsp Water
- 1.5 Tbsp Soy sauce
- 1.5 Tbsp Honey
- 1.5 Tbsp Vinegar
- 0.5 Tbsp Oyster sauce
- 1 Tbsp Water
Cooking Instructions
Step 1
To create this delicious Kkanpung bamboo shoot dish, let’s start by preparing all the necessary ingredients. If using frozen bamboo shoots, ensure they are thawed before cooking. Measure out the ingredients for the Kkanpung sauce and mix them in a bowl beforehand.
Step 2
If you are using frozen bamboo shoots, place them in boiling water and simmer for about 1-2 minutes to remove any impurities and soften them. This step also helps to reduce any potential bitterness from the bamboo shoots.
Step 3
Wash the red chili pepper and onion, remove the seeds, and dice them into bite-sized pieces, about 1.5cm x 1.5cm. Slice the bamboo shoots vertically into 3-4 strips, ensuring they are in a good size for frying.
Step 4
Place the prepared bamboo shoots into a resealable plastic bag or a zip-top bag. Add a generous amount of starch (potato starch or cornstarch) and close the bag securely. Shake the bag vigorously to coat the bamboo shoots evenly with a thin layer of starch. A thin coating is key to achieving crispiness; avoid a thick layer which can become soggy.
Step 5
In a pot or deep pan, heat a generous amount of cooking oil to about 170-180°C (340-350°F). Once the oil is hot, carefully add the starch-coated bamboo shoots and fry until they are golden brown and crispy. Remove the fried bamboo shoots and place them on paper towels to drain any excess oil.
Step 6
While the bamboo shoots are frying, heat a little oil in a separate pan over medium heat. Add the diced onion and red chili pepper and stir-fry briefly until the onion becomes translucent. Pour in the pre-mixed Kkanpung sauce and bring it to a simmer, cooking until the sauce thickens slightly. Once the sauce is boiling, add the fried bamboo shoots and quickly toss them to coat evenly with the sauce.
Step 7
Finally, taste and adjust the seasoning as needed. Once the sweet and tangy sauce perfectly complements the crispy exterior and chewy interior of the bamboo shoots, turn off the heat and serve. This Kkanpung bamboo shoot dish is best enjoyed immediately while it’s warm and crispy.
