Korean Temple Food Week
· 2 Servings of Rice
· 20 Dried Shiitake Mushrooms
· 15cm Burdock
· 2T Sesame Seed Oil
· 1 Green Chili
· 1 Red Chili
· 2T Thick Naturally Brewed Soy Sauce
· 1T Traditional Naturally Brewed Soy Sauce
· 1T Vegetable Stock
· 1T Sesame Seed Oil
· 1T Sesame Seeds
Wash the rice and soak in water.
Wash the dried shiitake mushrooms and soak in water.
Remove stems of the soaked mushrooms, squeeze with hands to remove water and shred.
Peel the burdock, cut diagonally and wash.
Pan-fry the prepared shiitake mushrooms and burdock using sesame seed oil stirring, adding the vegetable stock when it’s about to burn.
Arrange the cooked mushrooms and burdock at the bottom of a separate pot and put the socked rice. Bring the pot to heat to cook the rice.
Before bringing the pot to heat, make sure to add water until the rice are just soaked. While cooking, mix the ingredients for about two times.
Chop the green chili and red chili and mix with the thick Naturally Brewed Soy Sauce, sesame seeds and sesame oil.
Mix the well-cooked rice and serve in a bowl, with the prepared soy-sauce-based seasoning.
Candied White Radish, Candied Beet
Korean-style Cucumber Pickle
Rice cooked in Puer Tea
Potato Paste Pancake with Sorghum
Seasoned Shredded Potato
Stir-fried Vegetables with Burdock Strips
Deodeok Strips seasoned with Pine Nut Juice
Cold Noodles with Pear
Peanut with Soy-Honey Glaze
Bellflower Root Salads with Korea-style Yuzu Dressing
Stir-fried Dried Persimmons and Nuts
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
Cooked Rice with Shiitake Mushrooms
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
Eggplants seasoned with Bean Flour
Green Pumpkin and Tofu Soup
Grilled King Oyster Mushroom with Marinade
Snack Rice Ball
Bean Paste Soup with Green Pumpkin
Spicy Vegetable Pancake with Green Chili
Pumpkin Rice Cake
Cucumber Kimchi with White Seasoning
Pickled Seaweed Laver
Potato-based Steamed Cake
Stir-fried Green Chili
Pan-fried Eggplant with Seasonings
Vegetable Pancake with Green Pumpkin Strips
Korean-style Vegetable Stock
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