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  • (chopping)

  • (lively Asian music)

  • - Hi, everybody!

  • I am at the Korean temple.

  • It's Goun-sa, it's in Uiseong county,

  • Gyeongsang province, Korea.

  • I came here to experience the temple

  • and learn about Korean temple cuisine.

  • Buddhism is one of the oldest religions in Korea.

  • Most temples are in the mountains

  • and surrounded by really nice gorgeous mountains and nature.

  • Korean monks and nuns, they are good

  • at foraging herbs and fruits and also roots.

  • There are five things they don't use

  • in temple cuisine; garlic, onion, green onion,

  • chives and the other one is heongeo, it's growing in India.

  • All these vegetables are kind of pungent and have a strong smell.

  • So, if you eat

  • garlic and green onions they will stimulate

  • your body too much and you can't

  • concentrate on studying, or meditation.

  • I always use garlic and onion, as you know!

  • They have been doing for thousands of years.

  • I like to learn about this, especially Gosari.

  • Gosari is fernbrake, you remember?

  • Fernbrake is also called brackens.

  • I made this in my bibimbap recipe, one of those vegetables

  • is Gosari namul, mountain vegetable.

  • I really love Gosari namul, and also,

  • you guys can buy so easily.

  • That's why I chose gosari-namul recipe today.

  • So I brought this from New York City.

  • All the time I make gosari-namul with this.

  • And dried one.

  • This is real gosari, fresh gosari.

  • Around the springtime it's growing

  • in the mountains everywhere.

  • I'm going to show you how to make this temple version.

  • (laughs)

  • Temple-style gosari-namul today.

  • Last night I soaked my Gosari from

  • this same package of gosari, one ounce.

  • You see only this amount is one ounce,

  • 30 grams, around 30 grams.

  • And after boiling and soaking in cold water

  • this amount expands and gets really plump.

  • I'm going to introduce a nun, her name is Wonhae.

  • So, Wonhae Seunim, I'm going to bring her.

  • (speaking foreign language)

  • (clapping)

  • (speaking foreign language)

  • - I got a really good tip.

  • I never heard it before.

  • Even though I just soaked,

  • we have to blanch again just before cooking.

  • (speaking foreign language)

  • - She went somewhere to pick up some skillet

  • because we need to stir fry.

  • Meanwhile, I'm going to cut this one into bite-sized pieces.

  • So, still warm.

  • I cut this only two times.

  • (speaking foreign language)

  • -Jin-ganjang (soy sauce) Two tablespoons.

  • So, one,

  • two.

  • Perilla seed oil.

  • One tablespoon.

  • Two teaspoons vegetable oil.

  • (speaking foreign language)

  • (sizzling)

  • - She went inside to the kitchen to pick up some plates.

  • (laughs)

  • Meanwhile, I'm just her assistant today.

  • This is sizzling and then gently.

  • (laughs)

  • Today is busy, I make you so busy

  • - [Maangchi] One teaspoon.

  • Actually, you see, crushed, toasted sesame seeds.

  • (speaking foreign language)

  • - I usually add a lot of garlic.

  • (speaking foreign language)

  • - I can't wait to taste this.

  • Because I cannot imagine without

  • the garlic and onion, it's delicious?

  • Yeah, this is a thousand years,

  • these monks and nuns are eating this way.

  • (speaking foreign language)

  • (laughs)

  • - Let me taste, and also, she prepared lunch for me.

  • So inside, I'm going to take this too,

  • and have some delicious lunch.

  • (speaking foreign language)

  • - This is good for a side dish.

  • You always serve this with rice.

  • We made gosari-namul.

  • This is Wonhae Seunim, with Wonhae Seunim's recipe.

  • Enjoy our recipe.

  • See you next time!

  • Bye!

  • (laughs and clapping)

  • (speaking foreign language)

  • - This is a...

  • Today, it's all vegetables and this is

  • a pickled, you know - jangajji

  • and two different kinds, but I never tasted before.

  • And mushrooms and gosari-namul we made today and kimchi.

  • And doenjang.

  • This is homemade doenjang, of course.

  • And this doenjang-jjigae, she made this doenjang-jjigae.

  • (speaking foreign language)

  • - It's raining today.

  • I'm staying at this temple.

  • Anybody can stay, oops!

  • (laughs)

  • Today I took a rest.

  • Actually, since I arrived here I have had

  • no time to take a rest and recover from my jet lag.

  • But, I'm worried, tomorrow I'm supposed

  • to go foraging, but today's so rainy.

  • And tomorrow I hope the weather is fine

  • so that we can go together.

  • Everybody staying at the temple,

  • we have to wear this kind of uniform.

  • (laughs)

  • See how you look like a monk or a nun?

  • I love it, so peaceful.

  • (rain splattering)

  • (lively Asian music)

  • (speaking foreign language)

  • - In my case, I just boil for one hour

  • over medium-high heat and then just cover.

  • And then let it just keep cooking

  • in that hot water for three hours.

  • And three hours later, I just take it out

  • and strain and rinse a couple

  • of times and then soak in cold water,

  • and then later I'll use.

  • (speaking foreign language)

  • (laughs)

  • (water rushing)

(chopping)

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B1 中級

韓國寺廟料理。炒蕨菜(고사리나물) (Korean Temple Cuisine: Gosari-namul (Stir-fried fernbrake: 고사리나물))

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    林宜悉 發佈於 2021 年 01 月 14 日
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