One of the biggest occasions in Korean temple life, though not religious, is making kimchi for the coming winter season. It is a tradition to prepare enough kimchi, a basic side dish for Korean people, for the long winter ahead.
All members of the temple are involved in the entire process of making hundreds, even sometimes over a thousand heads of fermented kimchi. This is called ‘Gimjang’. When spring comes, there will be kimchi that has survived the winter. This sour, fermented kimchi is used for snacks, soup, stew, etc. How versatile!
- 1/4 head of fermented Kimchi
- 5 shiitake mushrooms
- 2 green chili peppers
- 1 red chili pepper
- 1/2 tsp. soy sauce
- 1/2 tbsp. sesame seed oil
- 1 cup buckwheat flour
- 1/2 cup water
For crispier pancakes, mix the following:
- 3 tbsp. perilla seed oil
- 3 tbsp. vegetable oil
- Remove the seasoning from the kimchi, then chop it and squeeze out its juice.
- Mince the shiitake mushrooms, mix with soy sauce and sesame seed oil, and stir-fry them.
- Mince red and green peppers and squeeze out the water.
- Combine buckwheat flour, water and soy sauce to make a batter. (Be sure not to make it too salty as kimchi already has a salty taste.)
- Put the mixed oil in a pan and place 1/2 ladle of batter. Using the ladle, spread the batter evenly, drawing a circle from the center to make a thin disc. Cook with low heat.
- Before it is all cooked, place the chopped kimchi, shiitake mushrooms and peppers on top and roll it while cooking to make a crepe.