Braised food

[Temple to Table] Shake off summer fatigue: Braised green chili

Braised Green Chili (Korean Buddhism Cultural Corps)

Fri. Seonjae is the first Korean Temple Food Master certified by the Jogye Order of Korean Buddhism.

Entering the monastic community at age 25, she has worked hard for more than 40 years to make temple food accessible and enjoyable to the public. For three years until 2021, she served as the chairman of the board of the Korean Food Promotion Institute and widely promoted the excellence of Korean cuisine, beyond the limits of temple food, her area of ​​expertise. .

“What we eat produces reactions in our body and mind. When sick people come to see me, I first ask them to write down what they like to eat on a daily basis. Most of them eat meat or meat products, processed foods and soft drinks, and men usually include alcoholic beverages as well. Salty, spicy and sweet foods usually dominate. When I show them my simple analysis, they feel embarrassed. It’s not just about which foods are good or bad. What is revealed is that their food choices are driven by lust and laziness. Our food choices reveal our way of life. What we eat today determines what we will be tomorrow. If one feels heavy and low in energy, I recommend keeping a food diary.

Which Ven. Seonjae likes to eat rice and kimchi every day. Additionally, she picks vegetables in her neighborhood of Yangpyeong, Gyeonggi Province, and makes them into side dishes. She picks rooster combs to make water kimchi; pick shoots of arrowroot that grow abundantly in the foothills of the mountains to make kimchi and arrowroot flowers to make tea. Red perilla leaves are preserved with salt for use as a syrup.

Braised green pepper

Chili peppers are full of vitamins and minerals. In autumn, their nutritional value is enriched and they are considered a good ingredient to eat to recover from the fatigue accumulated during the hot summer. When you braise them with soy sauce and grain syrup, the dish is so good you’ll want more.

Ingredients

– 200 g of green peppers

– 2 tablespoons of grapeseed oil

– 2 tablespoons of soy sauce (ganjang)

– 2 tablespoons of cereal syrup

Instructions

1. Wash the green chillies and cut them in half lengthwise. If they are too long, cut them in half widthwise as well.

2. Oil a frying pan with grapeseed oil, add the peppers and sauté.

3. When the peppers are cooked, add the soy sauce and cereal syrup. Saute again so that the seasonings are absorbed.

Provided by Korean Buddhism Cultural Corps

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Temple food is the food of ascetics who express their gratitude for all forms of life and wish peace for the whole world. The Korean Buddhism Cultural Corps operates the Korean Temple Food Center where customers can learn and experience temple food. — Ed.

By Korea Herald ([email protected])