Steps

1. Rinse the dirt off the surface of the bamboo shoots under running water. (Key Tip!) Choose ones with fresh, white cut surfaces and shiny, firm skin.
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2. Diagonally cut off about one-fifth to one-sixth of the tip of the bamboo shoot.
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3. Make a cut, about 1 to 2 centimeters deep, perpendicular to the cut surface, towards the tip. (Key Tip!) This cut helps to remove bitterness more easily.
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4. Place the bamboo shoots in the largest pot possible, ensuring they do not overlap. (Key Tip!) If the pot is too small, you can cut them in half lengthwise along the initial cut.
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5. For 3 bamboo shoots, add 1 cup of rice bran and 1 dried red chili (do not remove seeds). (Key Tip!) Rice bran mellows the bitterness and adds flavor and sweetness. Rice water can be used as a substitute if rice bran is unavailable.
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6. Add enough water to the pot to completely cover the bamboo shoots.
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7. Bring the pot to a boil. (Key Tip!) Because of the rice bran, it's prone to boiling over, so reduce the heat immediately once it boils.
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8. Once the heat is reduced, cover with a drop lid and simmer. (Key Tip!) If you don't have a drop lid, turning the bamboo shoots occasionally with chopsticks will ensure even cooking.
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9. As the boiling water evaporates, check the pot about every 30 minutes and add more water to maintain the water level.
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10. For medium-sized bamboo shoots, boil for approximately 2 hours.
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11. As a precaution, insert a bamboo skewer or metal skewer into the thickest part of the base of the bamboo shoot. If it slides in smoothly, it is cooked. (Key Tip!) Bamboo shoots cannot be overcooked, so if you are concerned, boil for an additional 20-30 minutes.
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12. Once cooked, turn off the heat and let it cool completely in the boiling water. (Key Tip!) Do not discard the boiling water; it can be used for storing the bamboo shoots.
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