Korean Temple Food Week
Recipes
Side dishes
Soup
Boiling
· 60g Dried Neungi Mushrooms
· 100g Bean Sprouts
· 1/4 White Radish
· ½ Green Pumpkin
· 2 Dried Red Chilies
· 1 Ginger
· Traditional Soy Sauce
· Salt
Wash the white radish, peel and cut into large pieces.
Remove the tips of the bean sprouts and wash in the running water.
Remove foreign substances inside the mushrooms, wash in the running water and sock in the cold water.
Slice the ginger into thin pieces.
Put the water used to soak the mushrooms into a pot, add the white radish, dried kelp, soaked mushrooms, dried red chilies and gingers. Season with the soy sauce and boil.
Remove the kelp and chilies, add the bean sprouts and boil. Season with the salt.
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Shiitake Mushrooms Glazed in Soy Sauce and Grain Syrup
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Bean Paste-based Soup with Pumpkin Leaves
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Bean Paste Soup with Green Pumpkin
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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 mandoo
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