Korean Temple Food Week
Recipes
Main Dishes
Noodles
Boiling
· 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
Sieve the flour, and add water, perilla oil and a pinch of salt.
Remove the stems of pumpkin leaves, beat the hands and remove excess green extracts.
Wash the green pumpkin and cut into thick pieces.
Wash the potato, peel and shred into same sizes with the pumpkin.
Wash the Cheongyang chili, remove seeds and cut diagonally.
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.
Season with the soy sauce.
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Pan-fried Potatoes
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
Traditional Kimchi
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
Thick Sauce
Chopped Noodles
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 mandoo
Temple-style Tofu Gimbab