Bamboo Shoot Kimchi Recipe: Just a Few Easy Steps

Kimchi is a traditional Korean dish that has been enjoyed for centuries. It is a fermented vegetable dish that is known for its tangy and spicy flavors. The origins of kimchi can be traced back to ancient times, where it was used as a way to preserve vegetables during the harsh winter months. Over time, kimchi has evolved into many different variations, each with its own unique flavors and ingredients. One such variation is bamboo shoot kimchi recipe.

Bamboo shoots are the edible shoots of bamboo plants and are commonly used in Asian cuisine. They have a crisp texture and mild flavor, making them the perfect ingredient for kimchi. Bamboo shoot kimchi adds an extra layer of crunchiness and freshness to the traditional dish.

Key Takeaways

  • Bamboo shoot kimchi is a delicious and healthy Korean dish that can be easily made at home.
  • Making your own kimchi allows you to control the ingredients and customize the flavor to your liking.
  • To make bamboo shoot kimchi, you will need bamboo shoots, garlic, ginger, scallions, red pepper flakes, fish sauce, and sugar.
  • The key steps to preparing bamboo shoot kimchi include soaking the bamboo shoots, making the kimchi paste, mixing the paste with the bamboo shoots, and fermenting the mixture.
  • To perfect your bamboo shoot kimchi, consider adding other vegetables or spices, adjusting the fermentation time, and experimenting with different serving methods.

Benefits of Making Your Own Kimchi

Making your own kimchi at home comes with several benefits. Firstly, it allows you to take control of what goes into your food, ensuring that you are using fresh and high-quality ingredients. This can have a positive impact on your health as store-bought kimchi often contains preservatives and additives.

Additionally, making your own bamboo shoot kimchi can be cost-effective in the long run. While there may be some initial investment in purchasing the necessary ingredients and equipment, homemade kimchi can last for months when stored properly.

Furthermore, making your own bamboo shoot kimchi allows you to customize it according to your personal taste preferences. You can adjust the level of spiciness or experiment with different flavors by adding additional ingredients such as garlic or ginger.

Ingredients Needed for Bamboo Shoot Kimchi

bamboo shoot

  • 1 pound bamboo shoots (fresh or canned)
  • 1 cup Korean radish (mu) – julienned
  • 1 cup carrot – julienned
  • 6 green onions – chopped
  • 1 cup Korean chives (buchu) – cut into 2-inch pieces
  • 1 tablespoon ginger – minced
  • 5 cloves garlic – minced
  • 1 tablespoon sugar
  • 3 tablespoons Korean red pepper flakes (gochugaru)
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water


  1. Prepare the Bamboo Shoots:
    • If you are using fresh bamboo shoots, peel off the tough outer layers and cut them into thin slices or strips.
    • If using canned bamboo shoots, rinse them thoroughly to remove excess brine.
  2. Blanch the Bamboo Shoots:
    • Boil the bamboo shoots in water for about 10-15 minutes until they are tender. Drain and set aside.
  3. Prepare the Vegetables:
    • Julienne the Korean radish and carrot.
    • Chop the green onions and cut the Korean chives into 2-inch pieces.
  4. Make the Kimchi Paste:
    • In a bowl, mix together minced ginger, minced garlic, sugar, Korean red pepper flakes, fish sauce, soy sauce, salt, and sugar. Adjust the spice level to your liking.
  5. Combine Vegetables and Kimchi Paste:
    • In a large mixing bowl, combine the blanched bamboo shoots, julienned radish, julienned carrot, chopped green onions, and Korean chives.
    • Add the kimchi paste to the vegetables and mix thoroughly, ensuring that the paste coats all the vegetables evenly.
  6. Pack the Kimchi:
    • Pack the kimchi mixture into clean, airtight containers, pressing it down to eliminate air pockets. Leave some space at the top of the container.
  7. Fermentation:
    • Leave the containers at room temperature for the initial fermentation phase, typically 1 to 5 days. After that, you can refrigerate the kimchi for a more extended, slower fermentation.
  8. Taste and Adjust:
    • Taste the bamboo shoot kimchi during the fermentation process. Once it reaches your desired level of tanginess and flavor, transfer it to the refrigerator.
  9. Serve:
    • Bamboo shoot kimchi is ready to be served as a side dish with rice, noodles, or as a flavorful addition to various dishes.

Enjoy your homemade Bamboo Shoot Kimchi! Adjust the ingredients and spice levels according to your taste preferences.

Bamboo Shoot Kimchi Recipe


What is bamboo shoot kimchi?

Bamboo shoot kimchi is a traditional Korean side dish made with fermented bamboo shoots and a variety of seasonings, including chili powder, garlic, ginger, and fish sauce.

What are the benefits of eating bamboo shoot kimchi?

Bamboo shoot kimchi is a probiotic food that can help improve digestion and boost the immune system. It is also low in calories and high in fiber, making it a healthy addition to any meal.

What ingredients do I need to make bamboo shoot kimchi?

To make bamboo shoot kimchi, you will need bamboo shoots, chili powder, garlic, ginger, fish sauce, sugar, and salt.

How do I prepare the bamboo shoots for kimchi?

To prepare the bamboo shoots for kimchi, you will need to peel off the tough outer layer and cut them into thin slices. Then, soak the slices in cold water for at least 2 hours to remove any bitterness.

How do I make the seasoning for bamboo shoot kimchi?

To make the seasoning for bamboo shoot kimchi, mix together chili powder, garlic, ginger, fish sauce, sugar, and salt in a bowl. Adjust the seasoning to taste.

How do I ferment the bamboo shoot kimchi?

To ferment the bamboo shoot kimchi, pack the seasoned bamboo shoots tightly into a jar and let them sit at room temperature for 1-2 days. Then, transfer the jar to the refrigerator and let it ferment for another 3-4 days before serving.

Originally posted 2024-01-10 08:33:11.

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