Korean Temple Food Week
Recipes
Rice
· Variety of leftover dishes such as pan-fried tofu, namul (cooked edible greens salad), and jangajji (pickled vegetables) can be used for gimbab stuffing
· 2 bowls of cooked rice
· 2 sheets of dried seaweed for gimbab
· pan-fried tofu
· various namul including spinach namul
· radish jangajji
· 1/2 carrot
· grape seed oil
· 1T soy sauce
· 1T grain syrup
· 1/2T sesame oil
· sesame seed
· salt
Slice fried tofu in long stripes and simmer with soy sauce and grain syrup until liquid is reduced
Slice radish jangajji in long, thin stripes. Julienne carrot and slightly stir-fry carrot stripes with light salt seasoning
Season rice with sesame oil, sesame seed, and salt
Place a handful of rice on the surface of seaweed in a thin layer. Place stuffing including tofu, spinach namul, carrot, and radish jangazzi in the middle and roll the seaweed into a cylinder-shaped gimbab
Tip: Radish in dongchimi can be scooped up and pickled in soy sauce to make jangajji
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