Korean Job Discussion Forums

[pkang0202]

I'm looking for the bamboo shoots like the ones in this recipe:

http://www.thaitable.com/Thai/recipes/Beef_and_Bamboo_Shoot_Curry.htm


The Bamboo shoots I find in cans in Korea look like this:

http://japanesefood.about.com/od/japanesefoodpicture/ig/Japanese-Ingredients-Pictures/Boiled-Bamboo-Shoot-Picture.htm


The first one is solid, the 2nd one has hollow chambers. Is there a special name to differentiate from the 2?

[Panda]

They are different bamboo shoots.


The first one grows up to an Asian flute.

The second one grows up to Dae na mu ju

[blackjack]

[pkang0202]

I've been using the 2nd one in Thai curries too. Its just the 1st one has a firmer consistency that I like.

I've seen foods in Korea use the 1st one, so I know there are in Korea somewhere. I wonder if those restaurants just get them fresh at a market....

[caribmon]

use burdock root if you want firmer consistency with different shape. 3000 won for 3 roots at emart