Korean Temple Food Week
Recipes

Main Dishes

Noodles

Boiling

Bean Paste-based Soup with Pumpkin Leaves

Ingredients

· 2C Flour

· 5 Pumpkin Leaves

· 1/3 Green Pumpkin

· ½ Potato

· 1 Cheongyang Chili

· 2T Bean Paste

· 2T Traditional Soy Sauce

· ½t Salt

· 8C Water

· 1t Perilla Oil

* Replace pumpkin leaves into seasonal leaf vegetables such as white beet leaf or spinach if preferred

* Use red chili paste instead of traditional soy sauce for spicy flavor

* Use sesame seed oil or soybean oil as an alternative of perilla oil if preferred

Directions

1

Sieve the flour, and add water, perilla oil and a pinch of salt.

2

Remove the stems of pumpkin leaves, beat the hands and remove excess green extracts.

3

Wash the green pumpkin and cut into thick pieces.

4

Wash the potato, peel and shred into same sizes with the pumpkin.

5

Wash the Cheongyang chili, remove seeds and cut diagonally.

6

Put water in a pot, sieve bean paste and add potato and pumpkin leaf to the boiling water. Hand-pull the batter, put into the boiling water, add the green pumpkin and Cheongyang chili and boil once again.

7

Season with the soy sauce.

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