Korean Temple Food Week
Recipes
Side dishes
Pickled
Fermenting
· 500g Dried Radish Strips
· 2C Bean Paste
· 100g Ginger
· 3 Dried Chilies
· 20 Cheongyang Green Chili
· 1C Sea Salt
· 1C Glutinous Rice Porridge
· ½C Grain Syrup
· ½C Sugar-preserved Korean Raspberry
· ½C Sugar-preserved Green Plum
· ½C Sesame Seeds
Wash the dried radish strips. Marinade the washed dried radish strips with the sugar-preserved green plum and sea salt for 20 minutes. Squeeze the marinated strips with hands to remove salt.
Take out the tops of the Cheongyang green chilies, leaving 1cm off the head. Meanwhile, slice the ginger.
Coarsely grind the dried chilies in a food processor.
Mix the glutinous rice porridge, bean paste, sugar-preserved Korean raspberry, sugar-preserved green plum, Grain Syrup and sesame seeds and add a pinch of salt to the mixture.
Put the prepared dried radish strips, Cheongyang green chilies and ginger into a bowl and mix.
Mix all seasoning ingredients with the prepared vegetables in 5. with hands.
Fully fill the container with the ingredients and rest for 7 days at room temperature for fermentation. When fully fermented, store in a refrigerator.
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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