Bamboo shoots are new, light shoots that sprout from the underground stems of bamboo in the spring. Since ancient times, bamboo shoots have been used in various dishes, such as soup, salad, chips, and jeonggwa (dessert), as high-quality ingredients. Bamboo shoot chips are made by washing young bamboo shoots, applying glutinous rice paste, spreading them on wicker trays, and drying them. The bamboo shoots, which are dried in the shade for two to three days, are deep-fried in cooking oil and finished with a sprinkle of sesame seeds. When stored in a container, you should apply sesame oil or frying it slightly in low-temperature oil before eating.
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