Discover the Delightful Crunch of Bamboo Shoot Chips

Bamboo shoots are the 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 (candid 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. Store it in a container and eat it again by applying sesame oil or frying it slightly in low-temperature oil.

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