Korea’s Barugongyang Buddhist Temple Restaurant with Monk-Chef Dae-Ahn Sunim
From the Baru
Sunimshows us traditional
templecuisine and a lotus themed lunch. I'm here with Dae-Ahn
Sunim. She'sÂ a
monkand she's a
Buddhistfood. It is very important to get the balance,Â in terms of cooking method, ingredients.... ....and havingÂ seasonal ingredients, which is good for you.Â Â Also, to keep, you know, the proper amount of food, not eatÂ too much. It's very important, which she recommends. She doesn't own this
restaurant. So, this
restaurantis owned by a Â from the
temple. So, yes she develops all the menu, and she works as a
chefhere. So, here â€” thisÂ is a bamboo shoot salad. We have a little bit of micro herb on the top, and of course, lettuce. AndÂ in June, bamboo shoot is fresh and nice.... So, it is brought from Chungcheong province, the southern partÂ of
Korea. So, they have lots of bamboo trees there. And it is all mixed like Bibimbap.
Koreans don't use only one ingredient. It's all mixed with zucchini and yes.... ....fresh seasonal ingredients, yes. ThisÂ is a pine nut dressing with a little bit of mustard in here. So, here we do have twoÂ different types of pancake. The darker one the chocolate color the pancake is seasoned withÂ Gochujang â€”
Korean red pepper paste..... ....and
Korean soy bean paste. That's why it looks darker. AndÂ it has seasonal fresh leaves in here. So, it has a chopped zucchini, chopped pepper and . And the green one is â€”...
it'sÂ a long leaf, it is blanched and then mixed with batter..... ....with a little bit of dark soy sauceÂ and it's just flour based batter. This is, yeah â€” she's saying that it's a Mandu Dumpling. This is itÂ doesn't have a skin, but this is sort of dumpling called.... Potato, potato roundÂ dumpling.... ....with all the vegetables and it has been steamed. This is
Korean green key tofu. So, it is all made from the scratch. That's why it looks green. This is a
Korean pickle, made with , which is root vegetable. And thisÂ one is another â€” the yellow one is colored with our fruit. And also has a pickling â€” pickle. A pickle made with â€” made fromÂ mountain vegetables.
Korean pickles is called is called in
Korean, "jangajji".... And it needs to beÂ seasoned or fermented in the sauce at least for six months. So, that the dipping sauce..... So, the sauce.... ....is soy sauce and she grated a little bit of Asian pear to it. And then minced a little bit of red pepper green pepper and.... Mm-hmm. So,Â she made a week ago, so that all the flavors from the vegetables, the fruits, goes in and tastes well.... the sauce. This sauce is for mandu, for the potato dumpling, and this one you don't need to dip inÂ the sauce, because it's already seasoned on the top. So, all different types of tofu....Â There are a large variety and, uh.... For the
monks is very important because they are not supposed toÂ eat any.... The easiest way to get...
protein from the food is tofu. They use soybean in many different ways, so they never lack protein. So, this is wildÂ burdock. One of the root vegetables that
Koreans love. So, wild fruit with the pine nut sauce. So, that's why the sauce looks a little bit, like, creamy. And it is cooked â€” roasted â€” in the oven. It's not oil, but since it's pine nut, it has a â€” you know â€” good oil, quite oily, it's quite creamyÂ and nice. And she believes that burdock goes very well with pine nuts. And the blackÂ one is.... black sesame. And also for texture, she has a little bit of pine nut,Â minced pine nut. So, this is four year old mountain ginseng from Chile mountain. And it's served withÂ a little bit of yuzu sauce. And this is a little bit of honey. So, yeah. it is not raised artificially, so it isÂ naturally grown for four years. So, you want to fold this, use your hands like this, and then.... A little bit bitter. The root part is quite bitter, but the leaves are soft and nice. The flavors â€” it's great. This is a lotus root pickle with strips of chestnut served withÂ miso sauce, okay. Yes, so, you can pour little by little to each lotus root. So, this is the .
Korean mushroom pickled in a soy sauce. So, you season theÂ rice and the Lotus using the pickle on the top. And as you can see, the Lotus is filled with stickyÂ rice. It's naturally colored with green tea, fruit.... And cactus fruit, yes..... And theÂ black one is the bigger stone ear...
mushroom. And thinly sliced, julienned chestnut and allÂ different colors such as.... Black as the Estonia mushrooms, cucumber just the skinÂ of the cucumber for green.... And of course, carrot. So, this is a steamed
Korean mushroom with fermentedÂ mountain herbs. With a little bit of vegetable broth made with shiitake, daikon..... Shiitake, daikon.... Kelp. Seasoned with darkÂ soy sauce made here. And you have the soup and then you drink this one. It helps digestion. So, the warm soup first. And then the tea made from the root of namu,Â which is a tree. So, hot and cold.Â Bitter and mild. The balance â€” she emphasizes the balance, in terms of temperature, texture, taste. So,Â the the concept is a pork cooked brown rice, and add the bacillus mushroom to it. And then wait forÂ 30 days. It's going to naturally grow like this. And you just cut the mushroom. And you can eat fresh. it's a bit strong. But it has a very decentÂ flavor, very nice. And I love the texture. Is a very interesting texture that I cannot expressÂ in a word. This one in front of me â€” it's Bean Bulgogi. "Bulgogi" in
Korean meansÂ "
Korean barbecue." This is Bean Bulgogi with pickled Myeong-yi.
Koreans called Myeong-yi Namul,Â which is it could be used as Ssam. And you put.... So, you put theÂ barbecue, I mean â€” the bean barbecue â€” to the Myeong-yi leaf, and make a Ssam. This is a deep-fried slice of chestnut.Â And this is sunflower seed. And then you wanna roll it...
and make a Ssam. Okay, so some make Ssam like this. So, this is a
Korean mushroom called Songyi. SimilarÂ to.... Mm-hmm. So, thisÂ is tossed stone ear mushroom with finely julienned chestnut on the top. So, this is sesame oil withÂ bamboo salt in it. So, this mushroom goes very well with them bamboo salt.Â Mm-hmm. So, the reason why you need to eat separate is, of course, eachÂ flavor is very different.... ....and if you eat at the same time together, it doesn't go well. But, if youÂ eat separate, one by one, in your mouth is going to taste much better. So, that's her recommendation. So, this is fried shiitake mushrooms, lotus root with sweet and sour apple sauce on the top. So,Â the shiitake mushroom, um.... This is freshÂ shiitake. Because normally in
Korea, we like to dry and then rehydrate most of the times. But this one isÂ fresh shiitake, deep fried. And then sweet and sour. She didn't add....Â There's no sugar in it.... For sweetness, she grated a little bit of apple to the sauce. So, nowÂ we have the last part of the meal, so.... ....these are all Banchan. So, various side dishes â€” Banchan â€” includingÂ
templekimchi.... ....and then the seasonal tossed salad which is called "namul." This is also Namul â€” theÂ Lotus braised in a soy sauce. So, no garlic of course.Â No fish sauce. Just made with a vegetable. And, yes. So, normally
Koreans add fish sauceÂ a little bit too, for flavor, but she's saying that she added dark soy...
sauce instead to flavor theÂ kimchi. So, this is a tofu pickle. So, it doesn't look like tofu but, yes, it is tofu pickled in a specialÂ soy sauce, aged soy sauce â€” it needs to be a pickled, fermented over three months for taste. And then forÂ starch, we have lotus leaf rice. Yeah, it is wrapped in a.... The sticky rice is cooked in a wrap of lotusÂ leaf. And the rice is mixed with jujubes, gingko nuts, pine nuts.... It is very important to use the leaves properly,Â otherwise, it doesn't â€” you know â€” the flavor is not good. And also it has a lotus seeds in it, whichÂ is interesting.... And the soup, of course, the Miyeok Guk â€” which is a
Korean miso soup. ....with
KoreanÂ soy bean. With a little bit of tofu. Mm-hmm. And this is the way how normally
KoreansÂ eat at home.... Not, you know, big dishes or beautiful dishes but Banchan with rice and soup. This is theÂ
Korean staple. She's saying that in the
monks normally eat only this with five different Banchan â€” seasonal Banchan â€” with rice and soup. So, weÂ have dessert here. And this is a summer tea, it's a cold tea... .... made with cinnamon and ginger. So, the
chefisÂ saying that you sweat a lot in summer, so.... ....this ginger cinnamon tea is very good for you. And thisÂ is all seasonal.....? ....dried fruits. Such as sweetÂ potato. You can see sweet potato.... Lotus..... Orange. This is orange.Â And this is dried nori or black seaweed. So, this is for crunchy texture, is all...
sweet. AndÂ the last one â€” this one is again made with red bean â€” traditional