Temple food

Temple food is the cuisine that monks in Korean Buddhist temples have prepared and eaten as part of their practice. It traditionally uses no meat or fish and leaves out the five pungent vegetables, such as garlic and green onion, though some foods such as milk are traditionally treated as exceptions. It focuses on seasonal vegetables, mountain greens and fermented sauces.

Osinchae are five pungent vegetables that Buddhist practice traditionally avoids because they are thought to disturb meditation, usually listed as garlic, green onion, garlic chives, wild chives and asafoetida. This contrasts with everyday Korean cooking, which uses lots of garlic and green onion. As a result, temple food is known for its clean, subtle flavors.

Temple food uses no meat, fish or eggs, so it overlaps largely with a vegan diet. Practices can still differ between temples and restaurants, so if dairy or honey matters to you, ask directly. Because garlic and green onion are also left out, it tastes different from typical vegan cooking.

Baru gongyang is a Buddhist meal ritual in which monks serve food into bowls called baru and eat in silence following set steps. You take only what you need and finish everything, then clean the bowls with a piece of kimchi you saved and scorched-rice water, following a fixed sequence. Some temple stay programs let participants experience it.

Yes. Temple stay participants usually eat the same meals as the monks. Typically you serve yourself buffet-style, taking only what you will eat and leaving nothing behind. Programs and meal formats differ by temple, so check the official temple stay information.

Temple food uses little strong seasoning and relies on soy sauce, soybean paste, perilla and sesame oil and seasonal ingredients, so it tastes clean and gentle. Mushrooms, tofu, mountain greens, lotus root and burdock are common. If you are used to bold flavors it may seem mild at first, but it lets the ingredients' natural flavors shine.

Besides temple stays, Seoul and other large cities have restaurants serving temple food as courses or set meals, and some temples offer lunch to visitors. Many of these restaurants require reservations. Operating status and menus change, so check before you go.

The Cultural Corps of Korean Buddhism, affiliated with the Jogye Order, is known to run a temple food experience center in Seoul offering classes. Some temples and temple stay programs also include temple food cooking sessions. Check official information for schedules and whether sessions are offered in foreign languages.

Temple food gained international attention through interest from famous chefs abroad, documentaries and broadcasts. In particular, a Korean nun was featured in a well-known international cooking documentary series, bringing wide recognition. Since then, more foreign visitors are said to seek out temple food experiences.

Plant-based ingredients are central: seasonal vegetables, mountain greens, mushrooms, tofu, beans, lotus root, burdock, acorn jelly and seaweed. Fermented sauces like soy sauce, doenjang and gochujang, along with perilla seeds and pine nuts, add flavor and nutrition. Menus change with the seasons.

Temple kimchi is usually made without fermented seafood, garlic or green onion. Instead, its flavor comes from shiitake or kelp stock, glutinous rice paste, ginger and chili flakes. Many people describe it as cleaner and more refreshing than regular kimchi.

Yeonnipbap, glutinous rice with grains and nuts wrapped in a lotus leaf and steamed, is commonly served at temple food restaurants and hanjeongsik restaurants. It is popular for the subtle fragrance the lotus leaf adds. The lotus is also a symbol of Buddhism.

A story is often told that temples called noodles seungso, meaning food that makes monks smile. A typical version is noodles in a clear broth made from mushrooms or kelp. Such anecdotes frequently come up when temple food culture is introduced.

The most important rule is to take only what you can eat and leave nothing. Eat quietly, and avoid loud conversation or using your phone. Each temple has set meal times and procedures, so follow the guidance you are given.

Temple days start before dawn, so breakfast is earlier than most people are used to. Lunch and dinner times are also fixed at each temple, and if you are late you may miss the meal. Temple stay participants should check meal times on the schedule.

Yes. Temple food uses gochujang and chili flakes, so you may find spicy side dishes or bibimbap. Since garlic and green onion are omitted, it is usually gentler than everyday Korean food. If spice is a concern, add only a little gochujang.

Without meat, mushrooms and tofu are key sources of protein and savory depth in temple food. Shiitake mushrooms are used for stock and in braised dishes or pancakes, and tofu often appears pan-fried or braised. Fermented soybean sauces also anchor the flavor.

Many temples drink green tea and other teas, and a tradition of sharing tea has been passed down. Some temple stay programs include tea time and conversation with a monk. You can also try traditional teas at teahouses near temples.

Many temple dishes are fairly simple to recreate with seasonal vegetables and Korean fermented sauces. You can learn from temple food cookbooks, official experience center classes or videos. The basic principle is leaving out garlic and green onion and building flavor with mushroom and kelp stock.

Temple shops and related stores sometimes sell temple-style fermented sauces, teas, dried greens and cookbooks. When taking items abroad, even plant-based foods may be restricted by your destination's quarantine rules, so check first. Packaged, processed products are easier to carry.