Monks strive to gain merciful hearts, expressed as ‘fortune’ in Korea, through the strict ascetic practices. The tofu pockets in this dish signify pockets full of fortune.
Ingredient note: Black pepper, not commonly used in the temple cuisine, is used to season this dish. It stimulates the taste buds and enhances flavors of other ingredients. It helps with digestion by signaling the stomach to produce hydrochloric acid.
- 45 grams sweet potato starch noodles (당면 dang myeon)
- 250 grams mung bean sprouts
- 80 grams, about 4 dried shitake mushrooms, soaked in water to soften
- 250 grams firm tofu
- 1 tablespoon fresh ginger juice
- Pinch ground black pepper
- 8 grams pine nuts
- 20 grams Chinese celery (a.k.a. Japanese parsley)
- 6 square tofu pockets
- 2 ½ tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- Peel lotus root and Asian pear and cut to thin slices. Cut cucumber to julienne with skin on.
- Cut red radish and cherry tomatoes into quarters.
- Cut bok choy, chicory and lettuce into bite size. Dip in ice water then drain.
- Make the dressing by blending all the ingredients for the dressing to a smooth consistency.
- To serve, arrange vegetables on a plate and drizzle dressing on top.