Korean Temple Food Week
Recipes
Spring
Summer
Autumn
Winter
Dumplings
Steaming
· 100g napa cabbage
· 50g carrot
· 200g zucchini
· 5 shiitake mushroom
· 1/2 tofu
· 2C flour
· 1t salt
· 1/2T cooking oil
· water
· crushed sesame seeds
· black pepper
· sesame oil
Make dough for mandoo wrappers by mixing flour with salt, cooking oil, and water. Let the dough rest.
Clean and prep cabbage before blanching. After cooled, chop thinly and strain to remove excess water
Finely chop carrot. Julienne Korean zucchini, lightly stir-fry seasoned with salt, and cool.
Use hemp cloth to squeeze excess water out of tofu and mash the tofu.
Mix tofu with cooked and cooled vegetables to make stuffing seasoned with salt, seasoned sesame seed, ground pepper, and sesame oil. Let the stuffing sit and mature.
When dough is ready, knead it using flour to cut out round wrappers 10cm in diameter. Make mandoo using wrappers and stuffing.
Boil water and steam mandoo for about 10 minutes.
Tip! In addition to vegetable scraps, dried radish greens and cabbage greens can be used for stuffing to make specialty mandoo.
Grain Syrup
Candied White Radish, Candied Beet
Pan-fried Potatoes
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