Yoon Yi-ryeon's Bamboo Shoot Chomuchim

• 250g blanched and trimmed bamboo shoots
• 3 stalks scallions
• 1.5 tbsp double-strength vinegar
• 1 tbsp gochugaru
• 1.5 tbsp sugar
• 1 tsp minced garlic
• a pinch of salt
• 1 tbsp chogochujang
• 1 tbsp whole sesame seeds

Recipe 🍳

Cooking tips 💡

• For chomuchim, using double-strength vinegar or apple vinegar prevents excess moisture, keeping the dish crisp and refreshing to the last bite.
• For a variation, add sliced blanched squid or whelks to the mix for an excellent evening snack or a special dish for guests.

Recommended for 🙋

• ⭐Those looking for a refreshing, crunchy seasonal tossed dish to revive a lost appetite.
• ⭐Those who want to make a simple yet addictive chomuchim using spring bamboo shoots.