Korean Temple Food Week
· 1C Rice
· 100g Ripened Kimchi
· 50g Bean Sprouts
· ½C Hulled Millet
· 3 Shiitake Mushrooms
· 1T Fine Red Chili Powder
· 1T Traditional Soy Sauce
· Sea Salt
Wash the rice and sock in water.
Wash the hulled millet and remove foreign substances.
Wash the ripened kimchi to remove all seasonings and cut into bite sizes.
Wash the bean sprouts and remove the roots.
Wash the shiitake mushrooms and remove stems. Cut sparsely.
Boil 4C water in a pot. Put the prepared rice and hulled millet into the pot and boil.
When boiling again, put the prepared ripened kimchi and shiitake mushrooms and boil until the rice soaks up water and is fully cooked.
Season the porridge with the soy sauce, sea salt and, to your liking, red chili powder.
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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
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
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
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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 Tofu Gimbab