Five-element recipes by element, season and body type
The recipes Haru suggests, with the five-element reasoning of each ingredient. Filter by element, season and body type.
a warm-running (hot) constitutiona cold-running constitutionevery constitution
Abalone Rice Porridge (Jeonbokjuk) and the Water ElementKorean abalone porridge in 40 minutes: 2 abalone, 1 cup of rice, 6 cups of water. Why the tradition reads it as an even, all-season Water dish.Baek-kimchi: a Cool Metal White Kimchi without ChiliKorean white kimchi with napa cabbage, radish and pear in a clear brine, no chili. How the tradition reads its white colour as Metal.Black Sesame Porridge: a Black, Water-Element BowlBlack sesame porridge in 20 minutes with 4 tbsp black sesame and glutinous rice. Why black foods are read as Water, for autumn and winter tables.Broccoli and Tofu Salad: a 15-Minute Wood and Water SideA 15-minute Korean side of blanched broccoli and mashed tofu, and how the five-element tradition reads its green Wood and soft Water.Chestnut Rice (Bam-bap): an Autumn Earth BowlKorean chestnut rice for 2 in 50 minutes: 10 peeled chestnuts and 3 jujubes on soaked rice. Why the tradition reads it as Earth.Garlic Chive Pancake (Buchujeon): a Spring Wood DishCrisp garlic chive pancake in 20 minutes with 1 cup of pancake mix and 1 egg. A warm Wood dish the tradition pairs with spring and summer.Chilled Cucumber Seaweed Soup and Black Bean RiceA 15-minute chilled seaweed and cucumber soup with black bean rice: a cool, Water-element summer meal and how the five-element tradition reads it.Ginger and Jujube Chicken Soup for Cold MonthsChicken soup with ginger, 6 jujubes and 5 garlic cloves, simmered 45 minutes. A warm Fire and Earth dish the tradition sets for autumn and winter.Braised Tofu with Kelp: a Water and Earth Side DishTofu braised in kelp broth and soy sauce in 20 minutes. An even, year-round side dish the tradition reads as Water and Earth together.Braised Lotus Root: a Cool Metal and Water Side DishGlossy Korean braised lotus root in 30 minutes with soy sauce and rice syrup. How the tradition reads its white root and salty glaze.Mung Bean Porridge (Nokdu-juk): a Cool Summer BowlKorean mung bean porridge in 50 minutes: hulled mung beans simmered 30 minutes, then rice for 20 more. Why the tradition reads it as cool.Baesuk: Steamed Pear with Bellflower Root and HoneyA whole Korean pear filled with bellflower root, honey and peppercorns and steamed for 25 minutes. Why the tradition reads it as Metal.Sweet Pumpkin Porridge (Danhobak-juk): a Warm Earth BowlKorean kabocha porridge in 30 minutes with glutinous rice flour and honey, and why the tradition reads yellow and sweet as the Earth phase.Beef and Radish Soup: a Metal and Earth Everyday BrothKorean radish and beef soup in 30 minutes: 200 g radish, 100 g beef, 5 cups of water. How white Metal and hearty Earth work together.Sweet Red Bean Porridge (Danpatjuk) for WinterSweet red bean porridge: 1 cup red beans simmered 40 minutes, thickened with glutinous rice flour. A warm Fire and Earth bowl for winter and autumn.Beef Seaweed Soup (Miyeokguk) and Its ElementsKorean beef and seaweed soup in 35 minutes: 15 g dried seaweed, 150 g beef, 6 cups water. A warm Water and Earth soup for autumn, winter and spring.Spinach Doenjang Soup: Green Wood in a 15-Minute BowlSpinach and tofu soybean-paste soup in 15 minutes with 4 cups of anchovy broth. A Wood and Earth soup for spring, autumn and winter.Sujeonggwa: Cinnamon-Ginger Punch with Dried PersimmonKorean winter punch of cinnamon and ginger simmered 30 minutes each, sweetened and poured over dried persimmons. Why it reads as Fire.Sweet Potato and Corn Rice: an Everyday Earth BowlRice cooked with cubed sweet potato and corn kernels in 35 minutes. A yellow, gently sweet Earth dish that the tradition reads as even.Tomato and Egg Stir-fry: a 10-Minute Fire DishTomato and egg stir-fry in 10 minutes with 2 tomatoes and 3 eggs. Why red tomato is read as Fire, and why the dish suits summer and autumn.