Korean Temple Food Week
Recipes

Main Dishes

Noodles

Boiling

Clear Soup with Green Pumpkin, Potato and Cooked Dough

Ingredients

· ½ Green Pumpkin

· 2 Potatoes

· 200g Flour

· 1/3 Carrot

· 1 Green Chili

· 1 Red Chili

· 3 Soaked Shiitake Mushrooms. Radish

· Ready-cut Kelp (for vegetable stock only)

· A pinch of salt

· Naturally Brewed Soy Sauce

· Sesame Seeds

Directions

1

Steam the potatoes in a steamer and mash when hot.

2

Add to the mashed potatoes the flour and a pinch of salt and mix for batter. Add water if needed. (rest the batter in a plastic bag or a layer of wet cloth)

3

Meanwhile, prepare the vegetable stock using the shiitake mushrooms, radish and ready-cut kelp.

4

Cut the green pumpkin into half-moon pieces. Mince the chilies and mix with the seasoning ingredients.

5

Add the proper amount of Naturally Brewed Soy Sauce and salt. Hand-pull the batter into pieces and add to the stock and bring the mixture to a boil.

6

When the hand-pulled batters are almost cooked, add the green pumpkin pieces and bring to a boil again. Serve with the seasoning.

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