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.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.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.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.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.