Home Cooking

Korean Vegetarian

Korean Temple Cuisine


Home Cooking 3

Korean Temple Cuisine

hannaone | May 28, 2010 02:08 AM

Here are a couple recipes for Korean (Buddhist) Temple style dishes.

Beoseotbap (버섯밥, mushrooms and rice)

This dish is made without any animal ingredients, nor with any of the 5 "Hot

Vegetables" and so the simple flavors of the ingredients shine through.

Serves 4

2 ounces shittake mushroom
2 ounces common white mushroom
2 ounces coral mushroom*
2 ounces pine mushroom*
1 red chili pepper
1 tablespoon neutral flavored oil
1 tablespoon soy sauce
1 dash salt
1 dash pepper
1 tablespoon sesame oil
2 cups uncooked rice
2 1/4 cups water **

* substitute any type of available mushrooms

** or as directed for your rice maker

Mushrooms and Pepper

Rinse mushrooms thouroughly in cold running water (use soft brush if
Soak any dried mushrooms for about 1 hour (reserve soak water), then
squeeze any excess moisture from them.
Thin slice the mushrooms.
Wash the chili pepper in cold running water.
Remove the stem, then cut in half from top to bottom.
Thin slice each half into "threads" from top to bottom.
Heat a pan over medium heat, add oil, mushrooms, and chili threads, then
stir fry for about five minutes.
Remove from heat, sprinkle with a bit of salt and pepper, drizzle with sesame
oil, and toss until well mixed.


Choose Rice:

Use a Calrose style Short or Medium Grain white rice, although any uncooked
short or medium grain plain (unflavored) white rice will work. Some types of
rice are covered with talc and will need to be rinsed thoroughly prior to use.
Others are vitamin enriched and do not require rinsing. Be sure to read the
manufacturers label.

Prepare Rice:
Rinse thoroughly if needed. (Talc coated)
Place rice in a large pot or bowl and completely cover with cold water. Water
level should be about 3 inches higher than the rice level.
Soak for 1/2 to one hour, then drain.


Rice Cooker:
Follow manufacturers instructions.

Stove Top:
Place soaked rice in a non stick cooking pot.
Add mushroom soak water or clean water (1 1/4 cup water per 1 cup rice).
Bring to a full boil over high heat and cook for about 8 minutes.
Reduce heat to medium low (drop to a simmer), cover, and cook about 10
more minutes. Do not remove cover or otherwise disturb the rice.

Remove from heat and let stand for 10 minutes with the cover on, then fluff
gently(stir from bottom to top) just prior to serving.

Place the rice in serving bowls and top with the mushroom mix. Serve with
vegetable banchan that has been prepared with no animal or "hot
vegetables" ingredients.
Baechu Kimchi (Temple Cuisine)

This "Temple Cuisine" version of Kimchi excludes garlic and fish sauce, and
presents a crisp, clean flavor that is a hallmark of much of Korean Buddhist
Temple foods.

2 Napa cabbage(about 5-6 pounds)
1/2 Cup non iodized salt 1 small Korean (Daikon) radish (about 2 pounds)
5-6 Green onion
3 dried shiitake mushroom

Seasoning Paste
1/2 ounce kombu
1 Tb of sweet rice powder
1 cup of cold water
1 small semi sweet apple
1 small Korean pear (4 to 5 ounces)
1 ounce fresh ginger
2 tablespoon non iodized salt
1/4 Cup coarse ground dried chili pepper

Cut cabbage in quarters from top to bottom
Wash the cabbage thoroughly in cold running water, making sure to wash
between the leaves.
Place the Cabbage in a non reactive pot or bowl, cut sides up, then add salt
by sprinkling between leaves.
Let stand for 6 to 12 hours.
Rinse well in cold running water, then gently squeeze out excess moisture.

Seasoning Paste:
Rinse shiitake mushrooms in cold running water.
Place the mushroom and kombu in a pot and add 1 cup water, and let soak
for about 1 hour.
Remove mushrooms, gently squeeze out excess moisture, and thin slice, then
set aside.
Discard the Kombu.
Add sweet rice flour to the soak water and mix well, then heat over medium
low heat until the mixture thickens.
Remove from heat and let cool.

Peel the ginger, peel and core the apple and pear, then cut into chunks
small enough to place in a food processor or blender.
Add just enough water (about 1 tablespoon) to be able to liquify the mix.
Add the pear/apple/ginger mix, salt, and the ground chili pepper to the
thickened rice flour mixture and mix well.
Let stand for at least 30 minutes.

Final Mix:
Coarse shred the Korean radish.
Cut the green onion on a diagonal into roughly 1 1/2 inch long sections.
Place the shredded radish, green onion, and sliced mushroom into a large
bowl, then add seasoning paste and mix well.
Place a small amount of the seasoning mix in the bottom of a clean, sealable
One quarter at a time, rub the seasoning mix into the cabbage, making sure
to place a small amount between each leaf, then gently fold the cabage in
Repeat with each cabbage quarter.
Tightly fit the cabbage into the container, then place any remaining
seasoning mix on top.
Make sure there is about 1 1/2 inches of room between the top of the
cabbage/seasoning mix and the top of the container to allow for expansion.
Let the kimchi sit out at room temperature for 24 hours, then refrigerate.
Kimchi will be ready to serve in three to seven days.

Want to stay up to date with this post?

Recommended From Chowhound