no.00
Naengimandu Shepherd’s Purse Dumplings
Shepherd’s purse called as a starter of spring has a wonderful smell that can be compared favorably with other spices.
Normally meats are put in dumplings, but people in temple feel the taste of spring from dumplings with Shepherd’s purse. You can find out the devotion and personality of a person who made the dumplings with its shape.
Normally meats are put in dumplings, but people in temple feel the taste of spring from dumplings with Shepherd’s purse. You can find out the devotion and personality of a person who made the dumplings with its shape.
Dumplings and noodles are called as a ‘smile of monks’ because they are very rare in temple as they are too demanding to cook.
Main ingredients
Side ingredients
Perilla seed oil, sesame oil, sesame salt
1. Put dried shiitake mushroom to macerate it. Put perilla seed oil around the pan and fry the mushroom.
Fry walnuts in a frying pan.
Grind fried walnuts and mushroom.
2. Chop the cabbage, young squash and green chilies for dumpling stuffing.
Trim the cleaned Shepherd’s purse and chop it.
3. Fry the young squash first, and then green chilies. Before taking them out, add some salts.
Mix and stir the ingredients from number3. Chop vegetables and shepherd’s purse in order. Season the stuffing with sesame salt, sesame oil and salt.
4. Put the reasonable amount of stuffing in the middle and bring the edges together. Brushing some water around the edges will help them stuck together well.
Put the dumplings in the boiling water with some salt. Take them out when the center of dumplings swollen.
Cool them down in cold water.
- The cabbage used for stuffing eases stomach, and helps digestion. It can be replaced by radish.
- Shepherd’s purse, the main ingredient, holds up entire winter, so it is effective like ginseng.
- When mixing ingredients, put the shepherd’s purse at the end to get rid of its smell of fresh young greens.
- You should be careful when bringing them together. Vegetable dumplings are hard to be clotted. They can easily pop open.
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Aehobak Bibimguksu Young squash mixed noodles
Noodles are a special dish in temple. This is even called as a smile of monks because
they smile unconsciously when they see this special dish. Would you like to try these noodles with fresh squash and sweet and chili bibimjang?
Flour in noodles is easily united so you could become puffy and have difficulties on producing urine if eating noodles. However, young squash protects you from these problems. Also, Sesame leaves are put in this dish because it is aromatic and antioxidative.
Ingredients
Noodles
3 cups flour, 1/3 young squash, 20 slices sesame leaves
Garnish
1/2 young squash, 4 pieces shiitake mushroom, 1/2 carrot, 1 mushroom, 2 pieces the heart of a Chinese cabbage, 3 slices lettuce
Spices
red pepper paste, sesame, sesame oil, grain syrup
1. Mince young squash and sesame. Grind them and take the juice.
Put flour in a large bowl and knead it. Slowly pour the stuff prepared ahead.
2. Push the dough thinly. Roll it and sprinkle some flour at the same time. Cut the rolled dough into thin strips.
3. Julienne squash, carrot, macerated shiitake mushroom, mushroom, and the heart of a Chinese cabbage. Fry Chinese cabbage, squash, mushroom, carrot, shiitake mushroom in order, and sprinkle some salt at the same time.
Shake off water from lettuce and julienne it.
Shake off water from lettuce and julienne it.
4. When water boils, add some salt and put noodles in it. Do not stir noodles right away, but stir them only when they are completely boiling. Take the noodles out and rinse them with cold water until bubbles are removed. Drain water from the noodles.
5. Make spices by mixing red pepper paste, sesame oil, grain syrup and sesame. Place the noodles, vegetable garnish and the spices on a dish.
tip.
- There is a reason why we fry vegetables in this order. It is because vegetables fried later can be dyed by colorful vegetables fried ahead.
- There is a reason why we fry vegetables in this order. It is because vegetables fried later can be dyed by colorful vegetables fried ahead.
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Dubu Ueong Jorim Boiled burdock in soy with tofu
This is very unique. You can be interested that you feel two different tastes from a crisp burdock
weed and soft tofu. You will see wonderful harmony that two different ingredients make. Western people do not enjoy a burdock weed a lot because it is root, but it is very good for preventing obesity.
Main ingredients
1. Chop tofu and sauté it on the oiled pan. Clean a burdock and peel it off by using the back of a knife.
Julienne and fry it with perilla oil.
Then, boil it down in soy and grain syrup.
Julienne and fry it with perilla oil.
Then, boil it down in soy and grain syrup.
Chop the tofu in a proper size and put it on a dish.
Put boiled burdock on the tofu.
Sprinkle Black sesame on it.
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Mucheongbap&Hodojepiipjorim
Rice with radish tops & boiled walnut Jepi leaf
Radish is a perfect vegetable that has nothing to waste. A spoon of rice with radish tops and spicily boiled walnut Jepi leaf make wonderful harmony. Unique flavor of leaves of Jepi meets plain taste of radish tops to make wonderful harmony. This is just like harmony of Orchestra.
Spices
1 big spoon soybean sauce, 2 green chilies, 1/2 small spoon chili powder, 1 small spoon sesame oil, 1 small spoon sesame salt.
Boiled walnut Jepi leaf
1 cup walnut, 1/2 cup dried Jepi leaf, some perilla oil, soy bean sauce for boiling down(1/4 cup soybean sauce, 1/4 cup water, 1/4 cup grain syrup, 2 big spoons red pepper paste, sesame.)
Mucheongbap&Hodojepiipjorim
Rice with radish tops & boiled walnut Jepi leaf
Radish is a perfect vegetable that has nothing to waste. A spoon of rice with radish tops and spicily boiled walnut Jepi leaf make wonderful harmony. Unique flavor of leaves of Jepi meets plain taste of radish tops to make wonderful harmony. This is just like harmony of Orchestra.
Ingredients
Spices
1 big spoon soybean sauce, 2 green chilies, 1/2 small spoon chili powder, 1 small spoon sesame oil, 1 small spoon sesame salt.
Boiled walnut Jepi leaf
1 cup walnut, 1/2 cup dried Jepi leaf, some perilla oil, soy bean sauce for boiling down(1/4 cup soybean sauce, 1/4 cup water, 1/4 cup grain syrup, 2 big spoons red pepper paste, sesame.)
1. Boil radish tops and put them in water for a while. After draining water from them, chop and mix them with perilla oil and soybean sauce.
2. After putting macerated raw rice, radish tops and water in a pot, cook rice.
At this time, put less water than the average water for cooking rice.
At this time, put less water than the average water for cooking rice.
3. Chop green chillies and red chilies.
Make spices with soybean sauce, sesame oil and sesame salt.
Make spices with soybean sauce, sesame oil and sesame salt.
4. Roast walnuts on a frying pan.
Clean Jepi leaf and fry it on a perilla oiled pan.
Put soy bean sauce and water in 1:1 ratio.
When it boils after putting grain syrup, turn off the heat and mix red pepper paste, walnut and Jepi leaf all together.
Sprinkle sesame on it at the end.
Clean Jepi leaf and fry it on a perilla oiled pan.
Put soy bean sauce and water in 1:1 ratio.
When it boils after putting grain syrup, turn off the heat and mix red pepper paste, walnut and Jepi leaf all together.
Sprinkle sesame on it at the end.
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Dubu Sobagi Tofu stuffed food
This is a dish in perfect harmony with a blue sky and fresh air so you should bring this when you go picnic. A perfect mixture of tasty tofu and chewy stuffing can fill your stomach better than sandwich. Also, you can get plenty of well-balanced nutrition by this food.
1. Cut tofu into 1 cm thick and 5*5cm wide and salt it. Boil the rest tofu in the salty water and put the tofu in a dry cloth.
Squeeze it to get rid of water.
Squeeze it to get rid of water.
2. Steam potatoes and peel them off.
Mix the prepared tofu and the potatoes.
Then, season them with soybean sauce and salt.
Mix the prepared tofu and the potatoes.
Then, season them with soybean sauce and salt.
3. Chop a squash and fry it with sesame oil and salt. Clean mushrooms and squeeze them to remove water. Chop and fry them on a pan with some salt and sesame oil.
4. Chop sesame leaves and chilies.
Mix the prepared vegetables to make stuffing.
Mix the prepared vegetables to make stuffing.
5. Remove water from the tofu in its square shape.
Put the stuffing between two tofu to make it look like a sandwich.
Coat the tofu with starch on its back and forth. Fry it in oil at 180 degree.
Gochutwigim Chili Fries
If you imagine spicy chilies, don't worry. Seeds are all taken out so it is not spicy but crispy and very appetizing. It contains capsaicin which is good for losing weight. I highly recommend this to girls on a diet.
Ingredients
chili, young squash, shiitake mushrooms, potatoes, carrots, batter powder, glutinous rice flour.
Put the stuffing between two tofu to make it look like a sandwich.
Coat the tofu with starch on its back and forth. Fry it in oil at 180 degree.
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Gochutwigim Chili Fries
If you imagine spicy chilies, don't worry. Seeds are all taken out so it is not spicy but crispy and very appetizing. It contains capsaicin which is good for losing weight. I highly recommend this to girls on a diet.
Ingredients
chili, young squash, shiitake mushrooms, potatoes, carrots, batter powder, glutinous rice flour.
Cut them in half and take the seeds out.
Chop chilies, squash, mushrooms, potatoes and carrots.
Sprinkle some salt and powdered black pepper in batter.
(Avoid having too much water) Add some glutinous rice flour in the batter.
Chop chilies, squash, mushrooms, potatoes and carrots.
Sprinkle some salt and powdered black pepper in batter.
(Avoid having too much water) Add some glutinous rice flour in the batter.
2. Put the prepared vegetables in halved chilies. Dip the filled chilies in batter and fry them at 180 degree.
Cut them to look delicious and decorate them.
Cut them to look delicious and decorate them.
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Deodeok & Saesongi Muchim Codonopsis And Mushrooms
Codonopsis which is very aromatic and nutritious meets mushrooms which are loved with its chewy texture. This is a typical food for losing weight as codonopsis is full of fibers and mushrooms give satiety to people with a lot of water in it. Why don't you have this sweet and chewy salad for this dinner?
Ingredients
codonopsis, mushrooms, pine nuts, pear, black sesame, salt
1. Peel off codonopsis and beat it. Tear it in several long slices and salt it.
Cut mushrooms in 2mm wide and 3*6 size.
2. Make sauce with pine nuts, pear and salt. (Grind pine nuts 2tea spoons, pear 1/2 and salt 1/2 tea spoon and then mix them.)
Apply the sauce on the prepared codonopsis and mushrooms. Sprinkle black sesame on the completed food.
TIP for codonopsis
In spring You can feel the strong smell of codonopsis as it releases its scent to protect itself from harmful insects.
In spring You can feel the strong smell of codonopsis as it releases its scent to protect itself from harmful insects.
In summer Codonopsis is less fragrant than it is in spring, but its body grows up well in summer.
In autumn Codonopsis stops growing up and stores energy to hold up the whole winter.
When you clean codonopsis, you have to wipe its dirt with a brush roughly. Wash it perfectly with streaming water because it is not washed after peeling it off. The sap coming from codonopsis gets your hands dirty and sticky, so it is better to use disposable gloves. Horizontally draw a line with a knife on codonopsis, and peel it off as if you tear it off. It is easier to peal it off after blanching or putting it in a fridge for a while. But just peel it off if you want to keep its fragrance for a long time. When beating codonopsis, cover a wrap over a cutting board or a stick to prevent it from being colored.
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Beoseot & Pimang Japchae Mushroom And Green Pepper Japchae
This is colorful and very attracting food. Cellophane noodles are in wonderful harmony with various vegetables and give us very unique taste. Black mushroom is one of the ingredients and it gives us a feeling that there would be a flower in Japchae because of its unique appearance.
Let's feel chewy noodles, crispy green.peppers and aromatic mushrooms.
Ingredients
cellophane noodles 1/2 bag, shiitake mushroom 8 pieces, black mushroom 10g, winter mushroom 1 bag, cucumber 1/2, cabbage heart 4 slices, carrots 0.11lb(50g), green pepper 1, sea tangle (10cm) 1 piece, sugar 2 spoons, soybean sauce 3 big spoons, some of salt, sesame, cooking oil.
Beoseot & Pimang Japchae Mushroom And Green Pepper Japchae
This is colorful and very attracting food. Cellophane noodles are in wonderful harmony with various vegetables and give us very unique taste. Black mushroom is one of the ingredients and it gives us a feeling that there would be a flower in Japchae because of its unique appearance.
Let's feel chewy noodles, crispy green.peppers and aromatic mushrooms.
Ingredients
cellophane noodles 1/2 bag, shiitake mushroom 8 pieces, black mushroom 10g, winter mushroom 1 bag, cucumber 1/2, cabbage heart 4 slices, carrots 0.11lb(50g), green pepper 1, sea tangle (10cm) 1 piece, sugar 2 spoons, soybean sauce 3 big spoons, some of salt, sesame, cooking oil.
1. Macerate cellophane noodles in cold water and cut them in a proper size.
.Macerate shiitake mushrooms and black mushrooms. Trim winter mushrooms by cutting its end.
2. Keep the water that you use for macerating black mushrooms.
Cut the outside of cucumber and julienne it.
Julienne cabbage hearts, carrots and a green pepper into the same size of the cucumber.
Cut the outside of cucumber and julienne it.
Julienne cabbage hearts, carrots and a green pepper into the same size of the cucumber.
3. Put cooking oil in a pan and fry each mushroom and vegetable with salt when the pan is heated.
If the fire is feeble or you put salt ahead, water can come out from vegetables, so be careful.
If the fire is feeble or you put salt ahead, water can come out from vegetables, so be careful.
4. Put sea tangle and the water that you kept from black mushrooms in a pot.
Boil them with some sugar and soybean sauce.
At this point the amount of water is equal to the amount of cellophane noodles.
When water starts boiling, take out sea tangle.
Then put cellophane noodles and boil them down.
Mix the noodles with the fried mushrooms, vegetables and sesame.
tip.
- It is better to macerate them than to boil in water when you want the noodles to be chewier and glossier
- Boil them down until water is gone and the noodles are shinny. Then, the noodles are not bloated.
who dislike vegetables.
Boil them with some sugar and soybean sauce.
At this point the amount of water is equal to the amount of cellophane noodles.
When water starts boiling, take out sea tangle.
Then put cellophane noodles and boil them down.
Mix the noodles with the fried mushrooms, vegetables and sesame.
tip.
- It is better to macerate them than to boil in water when you want the noodles to be chewier and glossier
- Boil them down until water is gone and the noodles are shinny. Then, the noodles are not bloated.
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Gakjong Jeon Various Jeon
You can feel other charming points of people's favorite vegetables like mushrooms, shiitake mushrooms, potatoes, sweet potatoes, lotus root, sesame leaves and so on. You can feel the pure taste of each ingredient in Jeon. Let's go to the world of Jeon which is loved even by kidswho dislike vegetables.
1. Take off the base of shiitake mushrooms and season them with soybean sauce and sesame oil.
2. Cut mushrooms lengthwise.
Wash potatoes and sweet potatoes.
Peel them off and cut them in 5mm thick.
Dust the dirt off from lotus root and cut off its top and end. Peel it off thinly.
Slice it after removing foreign matters in its hole.
Blanch sesame leaves by streaming water and remove moisture.
Wash potatoes and sweet potatoes.
Peel them off and cut them in 5mm thick.
Dust the dirt off from lotus root and cut off its top and end. Peel it off thinly.
Slice it after removing foreign matters in its hole.
Blanch sesame leaves by streaming water and remove moisture.
3. Mix flour, water and salt to make the batter.
Coat the ingredients with dry flour and dust it off.
Heat and oil a frying pan.
Coat the ingredients with the batter and fry them until they are golden brown.
Coat the ingredients with dry flour and dust it off.
Heat and oil a frying pan.
Coat the ingredients with the batter and fry them until they are golden brown.
tip.
- When you make Jeon with raw vegetables, put flour and water in the ratio of 0.8:1, but the ratio of 0.5:1 is proper when you make Jeon with dry ingredients.
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1. Choose a hard tofu and mash the tofu finely with the side of a knife. - When you make Jeon with raw vegetables, put flour and water in the ratio of 0.8:1, but the ratio of 0.5:1 is proper when you make Jeon with dry ingredients.
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Samsaek Dubu Muchim Three Coloured Raw Tofu Salad
This food stimulates people's appetite with its various colors. There are three different colored tofu salad according to each ingredient. Beetroot tofu salad is the red tofu that is in perfect harmony with beetroot, radish tops tofu salad is the green salad that seems to embrace the nature with green leaves of radish and dried seaweed tofu salad is the black salad that is a gift from the sea. You will be so attracted by these different types tofu salad.
Ingredients
tofu 2, potato 2, radish leaves, beetroot 1/2, dried seaweed 5 slices, some of black sesame, sesame, salt and sesame oil
This food stimulates people's appetite with its various colors. There are three different colored tofu salad according to each ingredient. Beetroot tofu salad is the red tofu that is in perfect harmony with beetroot, radish tops tofu salad is the green salad that seems to embrace the nature with green leaves of radish and dried seaweed tofu salad is the black salad that is a gift from the sea. You will be so attracted by these different types tofu salad.
Ingredients
tofu 2, potato 2, radish leaves, beetroot 1/2, dried seaweed 5 slices, some of black sesame, sesame, salt and sesame oil
If it is not mashed well, it is not seasoned well.
Put the mashed tofu in a cloth and squeeze it to remove water.
Put the mashed tofu in a cloth and squeeze it to remove water.
2. Chop radish leaves finely and remove water by salting them.
Here, you can use young radish or sesame leaves instead of radish leaves.
Peel off a beetroot and chop it.
Roast the dry seaweed and smash it.
Here, you can use young radish or sesame leaves instead of radish leaves.
Peel off a beetroot and chop it.
Roast the dry seaweed and smash it.
3. Boil potatoes after peeling them off and cool them down.
Season the potatoes and the mashed tofu with salt and soybean sauce.
Season the potatoes and the mashed tofu with salt and soybean sauce.
4. Divide the seasoned food into three, radish leaves, beetroot and dried seaweed.
Then, knead each of them. When you knead the seasoned food with dried seaweed, put some black sesame and salt and put sesame for kneading it with radish leaves.
Make dough into a ball like Gyeongdan and place it on a plate. You can also fry and season it if you want. When the dough is left, preserve it in a fridge.
Then, knead each of them. When you knead the seasoned food with dried seaweed, put some black sesame and salt and put sesame for kneading it with radish leaves.
Make dough into a ball like Gyeongdan and place it on a plate. You can also fry and season it if you want. When the dough is left, preserve it in a fridge.
tip.
- Chop it just before mixing it with other ingredients because it can be easier to change its color and less nutritious if it is chopped in advance.
- Chop it just before mixing it with other ingredients because it can be easier to change its color and less nutritious if it is chopped in advance.
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