Korean Temple Food Week
Recipes

Side dishes

Steams

Steaming

Sautéed Dried Radish Leaves

Ingredients

· 250g Soaked Dried Radish Leaves

· 6 Shiitake Mushrooms

· 1 Green Chili

· 1 Red Chili

· 3T Perilla Oil

[Perilla Seed Stock]

· 2C Vegetable Stocks

· 2T Perilla Seed Powder

[Seasoning]

· 2C Vegetable Stocks

· 3T Bean Paste

· 1T Red Chili Powder

· 1T Red Chili Paste

Directions

1

Cut the shiitake mushrooms into sizable pieces.

2

Remove seeds of the chilies and cut into strips.

3

Meanwhile, simmer the soaked dried radish leaves for good amount of time. Remove waver and cut into sizable pieces.

4

Mix the prepared dried radish leaves, shiitake mushrooms, bean pastes and perilla oil.

5

Prepare the seasoning using the vegetable stock, red chili powder, bean paste and red chili paste.

6

Prepare the perilla seed stock using the vegetable stocks perilla seed powder.

7

Stir-fry the prepared dried radish leaves, shiitake mushrooms and seasoning and let it boil. When boiling, add the perilla seed stock and bring to a boil again using low heat.

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