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#TempleFood #VenerableSeonggyeon #KoreanTempleFoodCultureExperienceCenter August 18, 2021 Seasonal Temple Food Experience Class Today's Temple Food "Summer Bean Sprout Japchae, Seasoned Green Pepper Salad, Fresh Perilla Leaf Soybean Paste Pickle" ----------------------------------------------------------------------------------------------- Want to learn more seasonal temple foods? Korea Temple Food Culture Experience Center 2F, New Wing, Anguk Building, 39 Yulgok-ro, Jongno-gu, Seoul Inquiries: 02-733-4650 Reservation Website: http://edu.koreatemplefood.com/ ----------------------------------------------------------------------------------------------- "Summer Bean Sprout Japchae" Ingredients: 200g bean sprouts, 150g glass noodles, 5 cucumber peppers, 2 red peppers, 10 fried tofu pouches [Boiling Bean Sprouts] 1 cup vegetable broth, 1 tablespoon perilla oil, a pinch of salt [Seasoning for Bean Sprouts] 1 tablespoon sesame oil, 1 tablespoon sesame salt, 1 teaspoon homemade soy sauce [Seasoning for Fried Tofu Pouches] 1 tablespoon seasoned soy sauce, 1 tablespoon sesame oil [Seasoning for Glass Noodles] 1 cup bean sprout boiling water, 2 tablespoons seasoned soy sauce, 1 tablespoon sugar, 2 tablespoons sesame oil Instructions 1. Clean the bean sprouts thoroughly 1. Wash the bean sprouts, place them in a pot, add vegetable broth, perilla oil, and salt. Once it boils slightly, remove the bean sprouts and let the broth cool separately. 2. Season the bean sprouts with sesame oil, sesame salt, and homemade soy sauce. 3. Cut the cucumber peppers and red peppers in half, remove the seeds, and julienne them. Quickly stir-fry them in an oiled pan and let them cool. 4. Blanch the fried tofu in boiling water while pressing it down, then rinse it in cold water. Remove excess water by pressing with your palms, then julienne it. Mix it with seasoned soy sauce and sesame oil. 5. When the water boils, add the glass noodles and cook them until half done. Drain and rinse them in cold water. 6. Add the half-cooked glass noodles to the seasoning mixture containing the bean sprout boiling water, seasoned soy sauce, sugar, and sesame oil. Stir-fry until glossy, then add sesame oil. 7. Add cucumber peppers, red peppers, fried tofu, and bean sprouts to the stir-fried glass noodles, mix well, and season with whole sesame seeds and black pepper. *Seasoned Green Pepper Salad* Ingredients: 12 green peppers, 1 cup Korean wheat flour, cooking oil Seasoning: 2 tablespoons seasoned soy sauce, 1 teaspoon homemade soy sauce, 2 tablespoons fine red pepper powder, 1 green and 1 red pepper, 2 tablespoons rice syrup, 1 tablespoon whole sesame seeds, a small amount of nuts (peanuts, walnuts, almonds, etc.), a small amount of ginger powder, 1 tablespoon perilla oil *Instructions* 1. Slice the green peppers diagonally. 2. Finely chop the green and red peppers and the nuts. 3. Add water and homemade soy sauce to the Korean wheat flour to make a soft batter, then add the green peppers and fry the pancakes. 4. Put the seasoning in a pot and bring to a boil. 5. Once the sauce boils, turn off the heat, add the chili pancakes, and mix while adding the chopped green and red chilies. "Fresh Perilla Leaf Soybean Paste Seasoning" Ingredients: 6 bunches of perilla leaves (1 bunch = 10-15 leaves) Blanching Sauce: 1 cup vegetable broth, 3 tablespoons seasoned soy sauce, 4 tablespoons rice syrup, 1 and 1/2 tablespoons soybean paste, 2 tablespoons fine red chili powder, 2 tablespoons whole sesame seeds, 1/2 teaspoon ginger powder, 3 Cheongyang chili peppers, 1 red chili pepper, 1 tablespoon perilla seed powder, 3 tablespoons plum extract, 1/2 tablespoon salt [Blanching Sauce] Mustard Sauce: 2 tablespoons mustard, 2 tablespoons sugar, 2 tablespoons vinegar, 1/2 tablespoon lemon juice, 1/2 tablespoon honey, 1 teaspoon salt, 1/2 tablespoon regular soy sauce, 1/2 tablespoon sesame oil Instructions 1. Soak the perilla leaves in salt water, then immediately rinse and drain. 2. Finely chop the Cheongyang chili peppers and red chili pepper, including the seeds. 3. Add vegetable broth to the soybean paste and mix well to make the soybean paste liquid. 4. Put the soybean paste liquid, vegetable broth, seasoned soy sauce, rice syrup, and ginger powder into a pot. Once it boils, reduce the heat and simmer gently. 5. Let the mixture from step 4 cool, then add perilla seed powder, red chili powder, chopped green and red chili peppers, plum extract, and whole sesame seeds to make the seasoning. 6. Layer two perilla leaves together and spread the seasoning evenly.