Many temples in Korea are located in the mountains. Nature’s tranquility is a must for monks concentrating on their spiritual practices. Situated far away from the villages, they have to be self-sufficient. Aside from their vegetable garden, the next largest provider for the temple kitchen is the forest. Unsurprisingly, monastic diets have a close connection to the land.
- 1 zucchini
- 200 grams oyster mushrooms
- 2 red chili peppers
- 1/2 cup flour
- 1 tsp. salt
- 5 tbsp. grape seed oil
For dipping sauce: 2 tbsp. soy sauce, 1tbsp. vinegar, 2 tsp. water
- Cut the zucchini in half. Slice one of the halves into matchstick-shaped pieces. Grate the other half.
- Blanch the oyster mushrooms in boiling salt water. Rinse the blanched oyster mushrooms in cold water. After draining, mince the oyster mushrooms.
- Cut the red peppers into thin slices taking care to maintain their circular shape.
- In a bowl, place the zucchini prepared in step one, the oyster mushrooms, flour, and salt. Mix the ingredients together.
- Pour some oil into a heated pan. Place a small amount of batter onto the griddle. Cook until both sides turn golden brown. Garnish with a couple of sliced red peppers on top. Turn the pancake over to bake lightly.
- Serve with the dipping sauce.