Korean Temple Food Week
Recipes
Main Dishes
Noodles
Boiling
· 2 Portions of Buckwheat Noodles
· ½ Cucumber
· 150g Salted Radish
· 2T Grain Syrup
· 1 Pear
· 1T Plum Extract(or 1/2T Sugar)
· A pinch of salt
· ½C Water
· Mustard Sauce
[Mustard Sauce]
· 1T Mild Mustard
· 3T Vinegar
· ½t Sugar, ½t Salt
Peel the pear, grate and filter on a layer of cloth to collect pear juice.
Add ½t salt to the pear juice and let the mixture stand at room temperature for a day.
Add the water, a pinch of salt and plum extract to the fermented pear juice, and keep it in the refrigerator to chill.
Meanwhile, cut the cucumber unto thin strips and mix with 1T of grain syrup.
Cut the salted radish into thin strips, soak in the water to remove extra saltiness. Squeeze it to remove water, mix with 1T of grain syrup.
For the mustard sauce with vinegar, mix the mild mustard, vinegar, sugar and salt.
Cook the above buckwheat noodles, rinse with cold water and drain.
Pour the fermented pear juice onto the plate, top the noodles with cucumbers and pickled radishes and serve with the prepared mustard sauce with vinegar.
Grain Syrup
Candied White Radish, Candied Beet
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