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ETW1_DAY2_JEONG KWAN KOREAN TRANSLATION.Copy.01

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Nice to meet you. Welcome to Baekyangsa, Chenjinam. I'm Amju Junggwan at Baekyangsa, Cheonjinam. Nice to meet you. Thank you. Thank you so much for coming. The sky is so clean and it's great weather today. Also, if you see over there, there are beautiful flowers. It's like flowers welcome you guys. Since you are here, the most adult person is Buddha in Buddhism. So, let's go there and say hi to him. Nice to meet you. Today, Byeongsinnyeon, March 23rd, Baekyangsa Cheonjinam, Soowol Cheongjeong... Doryang... Guemyou chail saba segye namseombuju dongyang Republic of Korea, Jeonranamdo Jangseonggun bukhamyeon yaksuri baekansanha Cheonjinam suwol cheongjeongji... doryang geumil temple food, inyeongongdeok deungyeong... musangmuhae wonman acheivement seonyeonggongdeokji...balwon mahabanya baramildasimgyeong gwanjajaebosal hangsimbanyabaramildasi jogyeonohongaegong doilchegoaek sarija saekbuligong gongbulisaek saekjeuksigong gongjeuksisaek susanghangsik yeokbuyeosi sarija sijebeopgongsang bulsaengbulmyeol bulgubujeong bujeungbulgam sigo gongjeungmusaek mususanghaengsik muanibi seolsineui musaengseonghangmichokbeop muangye naeji mueuisikye mumumyeong yeokmumumyeongjin naeji munosa yeokmunosajin mugojipmyeoldo mujiyeopbudeuk imusodukgo borisalta euibanyabaramildago Sidaesinju sidaemyeongju simusangju simudeungdeung neungjeilchego jinsilbulheo goseol banyabaramildaju jeukseoljuwal aje aje baraaje baraseungaje mojisabaha aje aje baraaje baraseungaje mojisabaha aje aje baraaje baraseungaje mojisabaha Let's sit together and before we cook we will meditate about where these foods come from Now, we finished Buddhist service and before make foods we meditated how these ingredients come from to me by practicing good deeds. We thought about the process from the origin of ingredients to the moment I eat the food. Thank you. Jimin, you should bring the food You should bring the food... you look great. I feel like I saw you from some kind of a photo. Yes, you were from all the way. I made some food for you before we start cooking. Soon you will have some welcome food. It's great. The total mountain over there is Baekhapbong. It looks like cranes are sitting around and flying away like this. So we built the temple down there. Cheonjinam is located in the best place. There is Buddha here and if you see here, monks study here. For practicing asceticism, it's Zen meditation place and the place is where monks live We have two monks. Now is not for study time. But usually there are seven. Now, I mostly do most work and there is a helper. I'm a person who meditates not cooks. But for monks to study, they should have healthy body and mind but there are not many good foods. So I started cooking to help monks study better. I feel energy like I prayed to Buddha before. So for today's ingredients and tomorrow's ingredients, when I think about that I consider them as my body. So when I feel comfortable, I cook with the ingredients. So... Before cooking, I pray for Buddha By meditation, when I see the ingredients from the nature, I can feel the energy from there. Then, today I will use most of the ingredients and make seasonings and cook foods. Yes, you can grow all year. There are four seasons in Korea. Spring, summer, fall, and winter. Winter is the time when all the nature is sleeping. When everything is inactive. However, to grow vegetables in winter, I keep mind that when I plant seeds. If I plant seeds a little late or if there are too many vegetables in the garden, they become frozen. Some plants are releasing their energy to survive in winter so I can get ingredients from the garden all year. In Western, spring has 12 months. In Eastern, there are 24 seasons. We eat different ingredients according to the time. In spring, we mostly eat salad and summer too. However, for fall and winter, we eat vegetables with roots. So we get vegetables with roots in October and eat until February and March. However, the root vegetables should withstand winter being frozen and thaw and then it can make sweet taste. I take advantage of it. Before I became a monk like 6 or years old, I started cooking. It wasn't like a professional cooking and it was just our of my curiosity. I learned cooking from my mother and father. I had a lot or trials and errors. One time, when I cooked rice, I kept tasting when it started boiling and then I realized I used all rice. In Korea, there are noodles. In a restaurant selling chopped noodles, they make noodles like this and when I was 7 years old, I chopped noodles like this and boiled and then I served it to my parents. Since then, I became a monk when I was 17 and I started to cooking temple foods. Everyone who becomes a monk, the first thing they do is cooking rice. And then they cook foods. It means side dishes. You should make side dish using vegetables and adult monk teaches you how to do. They just tell you by words and there is no recipe. So, I learned it from my experience. All monks should cook foods but I was interested in the foods which helps meditation and helps monk to be a Buddha sooner. Yes, right. For today's food, I will go to garden and get the vegetables which withstood winter from the sun, rain, wind, cloud, and nature. It went through winter. Yes, right. I will go to garden and get the ingredients which went through winter, sun, wind, and sun. It went through winter. It withstood winter. This is salicomia herbacea stir-fried glass noodles and vegetables. For glass noodles, it is made out of potato or sweet potato starch. And the ingredients of this is salicomia herbacea pickles and it grows in the ocean. We can get this in July or August and we made pickles with soy sauce. And then added some ingredients. And this blue thing is sliced cucumber and salt and then I put some perilla oil. This clear noodles was processed made out of starch. We got the salicomia herbacea or cucumber here. And I made this pickles. This clear noodles were processed. So I used this pickles for this food. This gives energy to mind and gives energy to our body. Is it delicious? It's a little cold now. It's a little hard like pasta. Yes, this is an organic food. For this clear noodle, it was made out of potato starch powder and then it was dried and processed. We boiled it in the water and then fried with perilla oil and then put some pickles, cucumber, ground sesame mixed with salt and some home-made fermented soy sauce. I put some soy sauce. - This is the taste of nature. - It's delicious. This is Omija tea. Omija berries are ripe in September so we get the berries and put sugar like 1:1 portion. And then we ferment. We got this from 5-year-old fermented jar and then we made a tea. This flower is an ume flower. It's blossom now. We picked up ume flowers and put them together. Since now is spring, there are a lot of ume flowers. We serve this thinking of the nature It means welcome. There is a difference. At first, it tastes like sugar but to remove the taste of sugar completely, it takes almost 3 years. At first, the color is red. It's red and sticky but as time goes by, the concentration of sugar becomes weaker and the taste of omija becomes smoother. Softer and smoother. So, if it is over 5 years, the taste becomes very smooth because of the time. That's is the fermented food. It's in the jar. Do you want me to show you? Yes, in Korea, jars breath themselves. Only when you put foods in the jar, it naturally fermented by outside air, sun, and wind. Naturally. When you make kimchi, it's kimchi jar. For bean paste, it's bean paste jar. At first it's juice. After taking out the juice, put water and water down to make this tea. Now for temple foods, a lot of monks use salicomia herbacea My own recipe is salicomia herbacea pickles and I can make rice with this too. Also, I can make other foods with this too. So for temple foods, time is needed. Since time is needed, there are some ingredients you can get immediately and old ingredients, I mean fermented food. Like pickles, soy sauce, bean paste, pepper paste as organic seasoning. And we use that to cook such as salt, sesame oil, and perilla oil. So for this salicomia herbacea, I will cook food with this as a special meaning. I'm so glad because you know the value of this. I feel so relaxed even when I serve. For seeds, there are perilla seeds and sesame seeds. I will show you later and the perilla seeds are 1 year old. When we plant in spring and harvest in fall, we can get the seeds and then we can get the oil. And then use as seasoning. Yes, in July or August, we get it from the sea and pour soy sauce and ferment for three months. And keep storing it and then we can eat for 5 years. Have you cooked with salicomia herbacea? Except for pickles, we can just eat with sesame oil and salt then it's really delicious. You can salicomia herbacea itself. Should we go to garden for ingredients now? It's like my own playground. Now, we will go to my kitchen and garden.

Video Details

Duration: 21 minutes and 21 seconds
Country: Andorra
Language: Korean
License: Dotsub - Standard License
Genre: None
Views: 29
Posted by: uglybro on Apr 6, 2016

ETW1_DAY2_JEONG KWAN KOREAN TRANSLATION.Copy.01

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