[Temple to Table] Refreshing spring vegetables, stringy stonecrop water kimchi

“I thought for a while about what to cook, and I chose things that are easy to cook but can revive the appetite in the spring. In fact, we don’t have recipes that require fancy preparation or many additional ingredients in the temple kitchen,” said Ven. Yeoil.

Saying her cooking skills are “just knowledge she picked up from day-to-day observations,” Ven. Yeoil reveals her humility, but the magic in her hands has been well known to her fellow Buddhist nuns from the earliest days of her monastic life.

Fri. Yeoil seemed to like talking about food a lot. I could feel his love for food in his smile. Today’s dish is stringy stonecrop water kimchi, and the main ingredients are stringy stonecrop and wild water celery. Growing well in any environment, stringy stonecrop is found everywhere this time of year. In Korean it is called “dolnamul” or “donnamul” depending on the region.

Too commonplace, it is sometimes overlooked, but it is a nutritionally superb spring vegetable. Korean medicine says that stringy stonecrop reduces fever, cures edema and works to detoxify the body. It has more calcium than milk and plenty of vitamin C, making it perfect for eating on a sleepy spring day.

Meanwhile, wild water celery (dolminari) helps cleanse blood vessels and boosts your immune system with antioxidants. It nourishes your liver and its high fiber content relieves constipation. Unlike swamp water celery (nonminari) which has long stalks and grows in swamps, wild water celery has shorter stalks, abundant leaves and a stronger fragrance. To make a clear broth for water kimchi, it is best to wrap chili powder in a cotton cloth and infuse its red color in water.

Add stringy stonecrop and wild water celery cut into bite-size pieces. Then add the grated ginger, radishes and chopped carrots.

Replace the sugar with grated apple and pear. Add salt to taste. Let the kimchi stand at room temperature for a day to enjoy a refreshing and fragrant broth.

Stringy Stonecrop Water Kimchi

Water kimchi is made with stringy stonecrop, which is common and easy to find.

When you carve it right and put in the effort, you can have refreshing spring kimchi in a day or two. It’s so refreshing that you might feel like your bronchial tubes are suddenly opening.


200 g stringy stonecrop
100g wild water celery
100 g white radish
30g carrot
1 tablespoon of sea salt
For the sticky rice dough
2 tablespoons glutinous rice flour
1 cup of water

For the kimchi broth

1.5 liters of water
1/4 apple
1 piece of ginger
1/4 pear
1 tablespoon homemade soy sauce
2 tablespoons of sea salt
3 tablespoons Korean chili powder


1. Wash the stringy stonecrop and the wild water celery and drain them on a wicker tray. Cut the wild water celery into strips 4 centimeters long.

2. Finely chop the white radishes and sprinkle them with salt.

3. Mix glutinous rice flour with water and cook into a paste.

4. Add water to apple, ginger and pear and grind them in a blender.

5. Wrap the Korean chili powder in a cotton cloth, soak it in water and shake the cloth until the broth turns orange. Add homemade soy sauce, white radishes from step 2 and sea salt. Filter the coarse particles from the mixture from step 4 and pour the liquid into the broth.

6. In a kimchi container, put stringy stonecrop and wild water celery, and add broth from step 5. Let sit at room temperature for two days, then refrigerate.

Article by Ven. Yeoil
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])

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