Korean Temple Food Week
Recipes
Side dishes
Stir-fried
Stir-frying
· 3 Dried Persimmons
· 6 Dried Jujubes
· 1/4C Peanuts
· 1T Sesame Seeds
· 2T Perilla Oil
[Solution for Reduction]
· 1T Ginger Juice
· 2 Green Chilies (Minced)
· 2T Naturally Brewed Soy Sauce
· 1T Red Chili Powder
· 1T Red Chili Paste
· 2T Sugar-preserved Green Plum
· 2T Grain Syrup
Remove the tops of the dried persimmons, remove the whites on the surface and cut into 3cm pieces.
Meanwhile, peel the jujubes lengthwise into thin slices until reaching seed. Remove the seeds and chop the peeled jujubes into 0.5cm pieces.
Meanwhile, peel the peanuts and cut into 2 to 3 pieces.
Mix all ingredients for the solution for reduction.
Heat up the pan and add the prepared dried persimmons, jujubes, peanuts and solution and reduce for about 5 minutes using low heat.
Add the sesame seeds and perilla oil right before turning the heat off.
Grain Syrup
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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