Korean Temple Food Week
Recipes
Side dishes
Kimchi
Fermenting
· 5 Heads of Cabbages
· 300g Radish
· ½ Cucumber
· 1 Ginger
· ⅓ Beets
· ½ Apple
· 1 Pear
· 1T Potato Starch Powder
· 3T Red Chili Powder
· A pinch of salt
· ⅓C Sugar-preserved Green Plum
· 3T Kelp Vinegar
· 8C Water
Cut the cabbages, radish and cucumber into thin, bite-sized squares and pickle in the salt for about 20 minutes, wash and remove excess water.
Meanwhile, peel the ginger and pear, cut into random pieces and grind in the food processor.
Meanwhile, cut the unpeeled beet and apple into thin squares.
Meanwhile, put the water and potato starch powder in a pot and bring to a boil (for wet potato starch).
Put the red chili powder into a sachet. Bring the sachet to the water for color.
Add all ingredients in 2. and 4. to 5. Add a pinch of salt, sugar-preserved green plum and kelp vinegar to season.
Rest for about a half-day span, depending on ambient temperature, for fermentation, and bring to the 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