Korean Temple Food Week
Recipes

Side dishes

Stir-fried

Stir-frying

Stir-fried Dried Persimmons and Nuts

Ingredients

· 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

Directions

1

Remove the tops of the dried persimmons, remove the whites on the surface and cut into 3cm pieces.

2

Meanwhile, peel the jujubes lengthwise into thin slices until reaching seed. Remove the seeds and chop the peeled jujubes into 0.5cm pieces.

3

Meanwhile, peel the peanuts and cut into 2 to 3 pieces.

4

Mix all ingredients for the solution for reduction.

5

Heat up the pan and add the prepared dried persimmons, jujubes, peanuts and solution and reduce for about 5 minutes using low heat.

6

Add the sesame seeds and perilla oil right before turning the heat off.

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