Korean Temple Food Week
Recipes

Main Dishes

Noodles

Boiling

Chopped Noodles

Ingredients

[Batter]

· 2C Flour

· 1C Buckwheat Flour

· 1C Bean Flour

· 3T Perilla Oil

· 3T Salt

[Vegetable stock]

· Dried Bamboo Shoot Leaves 5C

· Dried Bamboo Shoot

· Traditional soy sauce

· Green Pumpkin ½

Directions

1

Mix the flour, buckwheat flour, bean flour, a pinch of salt and perilla oil. Add water until better is not sticky.

2

Rest the batter for about 30 minutes in a layer of cloth.

3

Meanwhile, prepare the vegetable stock by boiling the water, dried bamboo shoot leaves and dried bamboo shoot in a pot.

4

Stretch the rested batter and chop the noodles into 0.5cm thickness.

5

Meanwhile, vertically cut the green pumpkin and slice into 0.5cm thickness.

6

Remove dried bamboo shoot leaves and dried bamboo shoot off the boiling vegetable stock, add the noodles and boil.

7

When the noodles are cooked, add the prepared green pumpkins and season with soy sauce.

See more Korean Temple Food

line

prev

next