Lee Yeon-bok's Dried Shiitake and Bamboo Shoot Braised Dish
A refined Chinese-style side dish enjoyed since diplomatic service days, featuring chewy dried shiitake mushrooms, crisp bamboo shoots, and blanched chonggengchae (Chinese kale) for contrasting textures.
Ingredients needed 2 servings
Recipe
Cooking tips
- The white residue inside canned bamboo shoots is harmless but rinsing thoroughly after slicing ensures cleaner preparation.
- Adding salt to the blanching water helps preserve the vibrant green color of chonggengchae.
- Do not rinse blanched chonggengchae with cold water; keeping it warm allows the sauce to adhere better without running off.
Recommended for
- Those who want to enjoy a textured, sophisticated Chinese-style side dish at home.
- People looking for an elegant, presentable dish perfect for entertaining guests.
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