Korean Temple Food Week
Recipes

Seasonings

Fermented seasonings

Boiling

Thick Sauce

Ingredients

· 1/2C Bean Paste

· 5 Cheongyang Chili

· 2 Shiitake Mushrooms

· 1/2 Green Pumpkin

· 3T Perilla Oil

Directions

1

Remove stems of the shiitake mushrooms. Quickly wash the prepared shiitake mushrooms in the running water.

2

Wash the green pumpkin and chop into thumbnail sizes.

3

Chop the cheongyang chili and shiitake mushrooms into same sizes.

4

In a pot, sauté the vegetables using perilla oil and add the bean paste and cook a bit more.

5

Add water until the mixture is soaked and boil.

6

Serve with either cooked barley rice and steamed vegetables.

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