Korean Temple Food Week
· 5g Puer Tea
· 1C Rice
· 50g beech mushrooms
· 4 gingko nuts
· 2 button mushrooms
· 2 shiitake mushrooms
· a pinch of salt
Wash the rice thoroughly and soak in water for about an hour.
Wash the puer tea leaves using hot water. Infuse puer tea using 1C hot purified water.
Meanwhile, wash beech mushrooms and cut them into halves.
Peel the button mushrooms and cut into 4 pieces.
Pan-fry the gingko nuts and peel.
Peel the chestnuts and cut into 4 pieces.
Slice the shiitake mushrooms into thin pieces and pan-fry without using any oil.
Put the soaked rice, prepared mushrooms, prepared chestnuts and a pinch of salt into a pot and cook.
When start boiling, add the prepared gingko nuts and shiitake mushrooms to the pot. Turn off the heat and rest.
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Fresh Kimchi made with Early Spring Cabbages
Sautéed Dried Radish Leaves
Pan-fried Lotus Root Slices with Perilla Seed Seasoning
Watery Tomato Kimchi
Watery Kimchi with Various Vegetable Ingredients
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Kimchi Porridge with Vegetables
Shiitake Mushrooms Glazed in Soy Sauce and Grain Syrup
Cooked Barley Rice with Potatoes
Anti-flu Soup with Neungi Mushrooms
Spicy Vegetable Pancake with Tofu and Korean Mint Leaf
Soybean Curd Sauce and Steamed Vegetables
Dried Radish Kimchi
Cabbage Leaf Pancake, White Radish Pancake, Coriander Leaf Pancake
Bean Paste-based Soup with Pumpkin Leaves
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Green Pumpkin and Tofu Soup
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Bean Paste Soup with Green Pumpkin
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Cucumber Kimchi with White Seasoning
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Potato-based Steamed Cake
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Stir-fried Dried Pumpkin Slices
Deep-fried Mushrooms with Soy Sauce and Red Pepper Paste Seasonings
Steamed Shiitake Mushroom stuffed with Potato Paste
Dried Radish Strips pickled with Bean Paste
Clear Soup with Green Pumpkin, Potato and Cooked Dough
Seasoned Green Pumpkin and Oyster Mushroom
Parboiled Spinach with Soy Sauce and Red Pepper Paste Seasonings
Cold Soup with Eggplant
Temple-style Tofu Gimbab