(chopping)
(lively Asian music)
- Hi, everybody!
I am at the Korean temple.
It's Goun-sa, it's in Uiseong county,
Gyeongsang province, Korea.
I came here to experience the temple
and learn about Korean temple cuisine.
Buddhism is one of the oldest religions in Korea.
Most temples are in the mountains
and surrounded by really nice gorgeous mountains and nature.
Korean monks and nuns, they are good
at foraging herbs and fruits and also roots.
There are five things they don't use
in temple cuisine; garlic, onion, green onion,
chives and the other one is heongeo, it's growing in India.
All these vegetables are kind of pungent and have a strong smell.
So, if you eat
garlic and green onions they will stimulate
your body too much and you can't
concentrate on studying, or meditation.
I always use garlic and onion, as you know!
They have been doing for thousands of years.
I like to learn about this, especially Gosari.
Gosari is fernbrake, you remember?
Fernbrake is also called brackens.
I made this in my bibimbap recipe, one of those vegetables
is Gosari namul, mountain vegetable.
I really love Gosari namul, and also,
you guys can buy so easily.
That's why I chose gosari-namul recipe today.
So I brought this from New York City.
All the time I make gosari-namul with this.
And dried one.
This is real gosari, fresh gosari.
Around the springtime it's growing
in the mountains everywhere.
I'm going to show you how to make this temple version.
(laughs)
Temple-style gosari-namul today.
Last night I soaked my Gosari from
this same package of gosari, one ounce.
You see only this amount is one ounce,
30 grams, around 30 grams.
And after boiling and soaking in cold water
this amount expands and gets really plump.
I'm going to introduce a nun, her name is Wonhae.
So, Wonhae Seunim, I'm going to bring her.
(speaking foreign language)
(clapping)
(speaking foreign language)
- I got a really good tip.
I never heard it before.
Even though I just soaked,
we have to blanch again just before cooking.
(speaking foreign language)
- She went somewhere to pick up some skillet
because we need to stir fry.
Meanwhile, I'm going to cut this one into bite-sized pieces.
So, still warm.
I cut this only two times.
(speaking foreign language)
-Jin-ganjang (soy sauce) Two tablespoons.
So, one,
two.
Perilla seed oil.
One tablespoon.
Two teaspoons vegetable oil.
(speaking foreign language)
(sizzling)
- She went inside to the kitchen to pick up some plates.
(laughs)
Meanwhile, I'm just her assistant today.
This is sizzling and then gently.
(laughs)
Today is busy, I make you so busy
- [Maangchi] One teaspoon.
Actually, you see, crushed, toasted sesame seeds.
(speaking foreign language)
- I usually add a lot of garlic.
(speaking foreign language)
- I can't wait to taste this.
Because I cannot imagine without
the garlic and onion, it's delicious?
Yeah, this is a thousand years,
these monks and nuns are eating this way.
(speaking foreign language)
(laughs)
- Let me taste, and also, she prepared lunch for me.
So inside, I'm going to take this too,
and have some delicious lunch.
(speaking foreign language)
- This is good for a side dish.
You always serve this with rice.
We made gosari-namul.
This is Wonhae Seunim, with Wonhae Seunim's recipe.
Enjoy our recipe.
See you next time!
Bye!
(laughs and clapping)
(speaking foreign language)
- This is a...
Today, it's all vegetables and this is
a pickled, you know - jangajji
and two different kinds, but I never tasted before.
And mushrooms and gosari-namul we made today and kimchi.
And doenjang.
This is homemade doenjang, of course.
And this doenjang-jjigae, she made this doenjang-jjigae.
(speaking foreign language)
- It's raining today.
I'm staying at this temple.
Anybody can stay, oops!
(laughs)
Today I took a rest.
Actually, since I arrived here I have had
no time to take a rest and recover from my jet lag.
But, I'm worried, tomorrow I'm supposed
to go foraging, but today's so rainy.
And tomorrow I hope the weather is fine
so that we can go together.
Everybody staying at the temple,
we have to wear this kind of uniform.
(laughs)
See how you look like a monk or a nun?
I love it, so peaceful.
(rain splattering)
(lively Asian music)
(speaking foreign language)
- In my case, I just boil for one hour
over medium-high heat and then just cover.
And then let it just keep cooking
in that hot water for three hours.
And three hours later, I just take it out
and strain and rinse a couple
of times and then soak in cold water,
and then later I'll use.
(speaking foreign language)
(laughs)
(water rushing)