Korean Temple Food in Autumn offers a unique culinary experience with its Seasonal Vegan Recipes that celebrate the best of autumn’s harvest. These five nourishing recipes are inspired by the traditions of Korean Temple Food, emphasizing simplicity, health, and harmony with nature. They offer a mindful way to enjoy authentic Korean flavors in autumn.
1. Gim Bugak (Seaweed Crisps)
- Seasonal Vegan Recipes 1 : Gim Bugak
(1) Ingredients
- 3 sheets dried seaweed (for kimbap)
- 2 tbsp glutinous rice flour
- 1/4 cup water, 1/4 tsp salt
- 1 tsp sesame oil, 1 tbsp sesame seeds
- Cooking oil (for frying)
(2) Instructions
① Make a rice paste by mixing glutinous rice flour, water, and salt. Let it cool.
② Spread the paste thinly on seaweed, sprinkle with sesame seeds and sesame oil.
③ Cut into six pieces and dry in a well-ventilated area until crisp.
④ Fry the dried pieces in hot oil until golden.
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2. Gochu Bugak Jorim (Braised Chili Crisps)
- Seasonal Vegan Recipes 2 : Gochu Bugak Jorim
(1) Ingredients
- 6 chili crisps (gochu bugak), 2 tbsp soy sauce
- 1 tbsp homemade soy sauce (or aged Korean soy sauce, ganjang)
- 1 tbsp plum syrup, 1 tbsp rice syrup
- 1 tsp gochujang (Korean chili paste), 1 tsp chili powder
- 1 tsp brown sugar, 1 tsp sesame seeds
- 1 tsp ground sesame seeds, Cooking oil (for frying)
(2) Instructions
① Prepare gochu bugak by slicing green chilies, removing seeds, and following the gim bugak method.
② Fry the chili crisps in oil.
③ Simmer soy sauces, plum syrup, and rice syrup in a pan.
④ Add gochujang, chili powder, and brown sugar to make a sauce.
⑤ Toss the crisps in the sauce and finish with sesame seeds and ground sesame seeds.
3. Mu Jeon (Radish Pancakes)
- Seasonal Vegan Recipes 3 : Mu Jeon
(1) Ingredients
- 1/4 radish (about 150g)
- 6 tbsp pancake mix
- 1/4 cup water
- 1/4 tsp salt
- 1 Cheongyang chili (optional)
(2) Instructions
① Julienne the radish and sprinkle with salt to remove excess water.
② Mix pancake mix and water to form a batter, then add the radish.
③ Optionally, add finely chopped Cheongyang chili.
④ Heat oil in a pan, spoon the batter to form small pancakes, and cook until golden on both sides.
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4. Baechu Jeon (Cabbage Pancakes)
- Seasonal Vegan Recipes 4 : Baechu Jeon
(1) Ingredients
- 6 cabbage leaves
- 6 tbsp pancake mix
- 1/4 cup water
- 1/4 tsp salt
- 2 tbsp cooking oil
(2) Instructions
① Trim and soften the base of each cabbage leaf.
② Mix pancake mix, water, and salt to form a thin batter.
③ Coat each cabbage leaf in the batter and fry in oil until golden.
5. Ueong Jorim (Braised Burdock)
- Seasonal Vegan Recipes 4 : Ueong Jorim
(1) Ingredients
- 1 burdock root (about 100g)
- 2 tbsp soy sauce
- 1 tbsp rice syrup (or corn syrup), 1 tsp sugar
- 1 tbsp cooking oil, 1 tsp perilla oil
- 1 tbsp sesame seeds
- 1 tbsp vinegar (for soaking burdock)
(2) Instructions
① Slice burdock thinly and soak in water with vinegar to remove bitterness.
② Sauté burdock in oil, then add soy sauce, rice syrup, and sugar.
③ Simmer until the liquid is absorbed.
④ Finish with a drizzle of perilla oil and sprinkle sesame seeds.
⑤ Finish with perilla oil and sesame seeds.
6. A Quiet Table, A Mindful Season
These five Seasonal Vegan Recipes perfectly embody the spirit of Korean Temple Food in Autumn, showcasing the beauty of seasonal ingredients and mindful cooking.
Embrace these recipes to enjoy the wholesome flavors and nourishing qualities that temple cuisine offers.
Whether you’re new to temple food or a seasoned cook, these dishes offer a delightful way to connect with nature and tradition
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