Bamboo Shoots

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Bamboo shoots are loved by many for their crunchiness and delicate flavor. In Geoje-do Island in Gyeongsangnam-do Province, a special variety of bamboo shoots is in season. On today's Close Up, we take you to the southern island and learn all about the local specialty.

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A green island is seen amid a silvery ocean This is Geoje, Gyeongsangnam-do Province. Hoeing work is in full swing in a thick bamboo forest. Something that resembles large animal's horns pokes out from under the ground. It is a bamboo shoot. In particular, this is the Maengjong bamboo shoot.

[Soundbite] Ok Moo-geun(Farmer) : "According to a Chinese folktale, there was a devoted son called Maengjong. His mother was seriously ill. But she recovered after eating bamboo shoots. So the bamboo shoots are named after Manegjong."

It is the young, tender sprout coming up from the underground roots of bamboo trees called Maengjong. Based on the bamboo tree variety, bamboo shoots are also divided into the three categories, Despite the slight differences in their appearance, they share similar nutritional contents. But Maengjong bamboo shoots are bigger and harder than the two others. And they sprout the earliest Maengjong bamboo shoots are in season around this time. As the first bamboo shoots of the year, Maengjong bamboo shoots are considered rare and precious. Geoje produces 80 percent of the nation's total Maengjong bamboo shoots. The island's warm temperature and sandy drainable soil are good for Maengjong bamboo shoots to grow. The inside is a beautiful milky white. It indicates that the bamboo shoot is of good quality.

[Soundbite] Prof. Kim Young-seong(Dept. of Food and Nutrition, Shinhan University) : "Bamboo shoots are rich in dietary fiber. So it helps promote the propagation of good bacteria such as lactic acid bacteria to strengthen the intestines. It also effectively prevents constipation and colon cancer."

The collection of bamboo shoots is possible only for a month. It is a really short period of time. And harvested bamboo shoots should be peeled off and boiled before they are dried.

[Soundbite] Prof. Kim Young-seong(Dept. of Food and Nutrition, Shinhan University) : "Bamboo shoots have a toxic substance called cyanogen. So they cannot be eaten raw. They should be boiled in water to remove the poisonous substance before eating."

In order to remove the bamboo shoots' unique pungent taste, it is necessary to soak them in cold water for about ten hours before eating.

[Soundbite] Shin Cheol-young(Farmer) : "It tastes pungent. So before cooking and eating it, boiled bamboo shoots should be soaked in water until the pungent taste is removed."

Among various bamboo shoots, Maengjong is the first to hit the market. Next, let's learn about how to enjoy Maengjong bamboo shoots to the fullest. First, cut cucumbers, carrots and water parsley into bite size pieces. And prepare hot green peppers and bamboo shoots. Make a sour but sweet dressing with red pepper paste, vinegar and sugar. Sesame seeds will add some more flavor. Mix them all gently. This is a fresh dish of seasoned Maengjong bamboo shoots. How does it taste?

[Soundbite] Choi Geum-sook(Goeje Resident) : "It is crunchy and tasty."

Coupled with its crunchy mouthfeel, it is full of nutritional benefits. Try out this seasonal delicacy and you will find that it stimulates your waning appetite in the spring.