Korean Temple Food Week
Recipes
Side dishes
Kimchi
Fermenting
· 500g Dried Radishes
· 1C Glutinous Rice Porridge
· 1C Fine Red Chili Powder
· 3 Gingers
· 20g Dried Red Chili Leaves
· 1/2C Salt
· 1/2C Traditional Soy Sauce
· 1/2C Green Plum Extract
· 5T Korean Raspberry Extract
Soak the dried radishes in water until soft and remove excess water.
Soak the dried red chili leaves in water until soft, remove excess water and cut into bite sizes.
Meanwhile, grind the gingers.
Mix the glutinous rice porridge, ground gingers, soy sauce, salt, green plum extract and Korean raspberry extract for the kimchi base.
Mix the prepared dried radishes and red chili leaves with the kimchi base.
Rest until the watery kimchi base is reduced as the dried radishes absorb the kimchi base.
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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