Temple food Korea is a fascinating culinary tradition rooted in Buddhist principles, focusing on simple, pure, plant-based ingredients and mindful preparation for health and spiritual well-being. This guide unlocks its secrets for beginners.
Ever wondered about the delicious, wholesome meals served in Korean temples? It’s a world away from the fiery spices and rich meats often associated with Korean cuisine, yet it’s incredibly nourishing and flavorful. Many people find the idea of temple food a little mysterious, perhaps even intimidating. But what if I told you it’s simpler and more accessible than you think? It’s all about natural ingredients and thoughtful cooking. This guide will take you on a delightful journey into the heart of Korean temple food, showing you how to bring its essence into your own kitchen. Get ready to discover a new way to eat!
What Exactly is Korean Temple Food?
Korean temple food, or Samyang (사찰음식), is the cuisine prepared and consumed within Buddhist temples across Korea. It’s deeply intertwined with Buddhist philosophy, emphasizing a connection to nature, respect for life, and the pursuit of inner peace. This means the food is not only delicious but also incredibly healthy and ethical.
At its core, temple food is vegetarian and often vegan, with an emphasis on fresh, seasonal vegetables, grains, and legumes. It traditionally avoids ingredients considered to stimulate the senses too intensely, a practice known as Obul (오불) or the “five pungent vegetables.” These are typically garlic, onion, leek, chives, and green onion. The philosophy behind avoiding these is to promote a calm mind, free from strong desires and distractions, which aids in meditation and spiritual development.
The preparation itself is a form of mindful practice. Every step, from sourcing ingredients to cooking and serving, is done with intention and gratitude. This holistic approach means temple food is more than just sustenance; it’s a way of life and a spiritual discipline.
The Philosophy Behind Temple Food
The principles guiding Korean temple food are centuries old and rooted in Buddhist teachings. Understanding this philosophy adds a profound layer to appreciating its flavors and methods.
Mindfulness and Gratitude: Every ingredient is seen as a gift from nature. Cooks are encouraged to be mindful of where their food comes from and to prepare it with gratitude. This translates into careful handling of ingredients and a focus on bringing out their natural flavors.
Respect for Life: The avoidance of meat and often animal products stems from the Buddhist principle of compassion and not harming sentient beings. This commitment to vegetarianism makes temple food a pure and ethical choice.
Simplicity and Purity: Temple food aims to be clean, simple, and pure. This is why the “five pungent vegetables” are often omitted, as they are believed to create strong cravings and agitate the mind. The focus is on the natural essence of ingredients.
Seasonality and Balance: The cuisine heavily relies on what is available in season. This not only ensures freshness and peak flavor but also promotes harmony with nature’s rhythms. Meals are also balanced to provide optimal nourishment without being heavy or overwhelming.
Health and Well-being: By emphasizing whole foods, vegetables, and grains, temple food is naturally rich in nutrients, fiber, and antioxidants. It’s designed to promote physical health, which in turn supports mental clarity and spiritual practice.
Key Ingredients in Korean Temple Food
While the principles are key, the ingredients themselves are the building blocks of delicious temple food. You’ll find many familiar Korean staples, but prepared and combined in unique ways.
- Grains: Rice, barley, millet, and various beans are fundamental. Often, different grains are mixed to enhance nutritional value and texture.
- Vegetables: An incredible variety of seasonal vegetables are used, from leafy greens like napa cabbage and spinach to root vegetables like radish and potatoes, and gourds like zucchini and pumpkin.
- Tofu and Soy Products: Tofu is a staple, providing protein and a versatile base for many dishes. Fermented soy products like doenjang (soybean paste) and ganjang (soy sauce) are also crucial for flavoring, though sometimes lighter, less pungent versions are used.
- Mushrooms: Various types of mushrooms, both fresh and dried, add umami depth and a meaty texture to dishes.
- Seaweed: Seaweed (gim, miyeok, dasima) is used for its mineral content and subtle oceanic flavor, often in broths or as a wrap.
- Nuts and Seeds: Pine nuts, sesame seeds, walnuts, and other nuts and seeds are used for garnish and as a source of healthy fats and protein.
- Fruits: Seasonal fruits are enjoyed as is or incorporated into dishes for natural sweetness.
A signature ingredient in many temple dishes is Myeolchi-yuksu (멸치육수), a broth made from dried anchovies and kelp. However, in strict temple settings, anchovies are omitted, and a broth is made purely from kelp (dasima) and sometimes dried mushrooms, creating a clean, umami-rich base known as Dasima Yukeunsu (다시마육수).
The “Five Pungent Vegetables” (Obul)
Perhaps the most distinctive aspect of traditional Korean temple food is the exclusion of five specific vegetables. These are known as the Obul (오불), meaning “five pungent vegetables,” and they are:
- Garlic (마늘 – maneul)
- Onion (양파 – yangpa)
- Leek (파 – pa)
- Chives (부추 – buchu)
- Green Onion (파 – pa, specifically the white and green parts)
The reason for this exclusion is rooted in Buddhist practice. These vegetables are believed to:
- Over-stimulate the senses: Their strong flavors and aromas can awaken desires and agitation, hindering meditation and a calm state of mind.
- Promote anger and lust: Some interpretations suggest they can increase passion and aggression, which are contrary to the path of spiritual enlightenment.
- Induce a “dull” mind: Paradoxically, while stimulating to the palate, they are also thought to create a sense of heaviness or dullness in the mind after consumption, making focus difficult.
This doesn’t mean temple food is bland! Instead, it relies on other aromatics and ingredients to build flavor.
Flavoring Without the Five Pungent Vegetables
So, if not garlic and onions, how do Korean temple cooks create such delicious meals? They masterfully use a range of other ingredients:
- Fermented Pastes: Doenjang (된장 – soybean paste) and Gochujang (고추장 – red pepper paste, often made without garlic or onion for temple use) provide deep, complex savory notes.
- Soy Sauce: Various types of Korean soy sauce, including naturally brewed Guk-ganjang (국간장 – soup soy sauce) for its lighter color and sharper flavor, add salinity and umami.
- Ginger: Fresh ginger offers a warm, spicy, and aromatic kick that can substitute for some of the pungency of garlic.
- Radish (Moo): Korean radish is incredibly versatile. It can be fermented as kimchi (white kimchi or baek kimchi is common in temples), dried and added to broths for sweetness, or thinly sliced and pickled.
- Kelp (Dasima): Dried kelp is a fundamental ingredient for creating savory broths, packed with natural glutamates that enhance umami.
- Mushrooms: Dried shiitake mushrooms, in particular, are prized for their intense umami flavor and meaty texture. Soaking them and using both the mushroom and the soaking liquid adds depth.
- Sesame Oil and Seeds: Toasted sesame oil provides a rich, nutty aroma, and toasted sesame seeds offer a delightful crunch and flavor.
- Vinegar: Natural fruit vinegars or grain vinegars add brightness and cut through richness.
- Dried Peppers: While fresh chili peppers might be avoided, dried chili flakes (gochugaru) are used judiciously to add heat and color, especially in kimchi.
This thoughtful use of ingredients allows for a wide spectrum of flavors – sweet, sour, salty, bitter, and umami – all achieved through natural means.
Popular Korean Temple Food Dishes
Korean temple cuisine encompasses a wide array of dishes, from simple side dishes to elaborate main courses. Here are a few examples you might encounter:
1. Temple Kimchi (Baek Kimchi – White Kimchi)
Unlike the typical spicy red kimchi, temple kimchi, or Baek Kimchi, is made without chili powder. It focuses on the natural crunch and subtle fermented flavors of napa cabbage, radish, and pear, seasoned with garlic-free Korean soy sauce (or vegetarian fish sauce alternatives if strictly monitored), ginger, and salt. It’s refreshing and palate-cleansing.
2. Japchae (Stir-fried Glass Noodles)
A beloved Korean dish, temple-style Japchae is made with sweet potato starch noodles (dangmyeon) stir-fried with a colorful assortment of vegetables like spinach, carrots, mushrooms, and bell peppers. It’s seasoned with soy sauce, sesame oil, and a touch of sweetness, often without the traditional onion and garlic.
3. Tofu Kimchi Rolls
This is a lighter, fresh take on flavors. Steamed or pan-fried tofu is wrapped with assorted colorful vegetables and sometimes kimchi (if made without the five pungent vegetables) in a thin rice paper or perilla leaf wrapper. It’s a delightful bite that highlights fresh ingredients.
4. Vegetable Pancakes (Yachaejeon)
Many wonderful pancakes, or jeon, are found in temple cuisine. These might feature finely chopped seasonal vegetables like zucchini, mushrooms, or potatoes bound together with a simple flour or rice flour batter. They are pan-fried until golden and crispy, served with a light dipping sauce.
5. Dasima Kelp Rolls
Sheets of blanched kelp are often used as wrappers. They might be filled with stir-fried vegetables and tofu, then sliced into elegant rolls. They offer a subtle oceanic flavor and a good source of minerals.
6. Seasonal Vegetable Stir-fries (Namul)
Namul refers to seasoned vegetables, often blanched or stir-fried and then seasoned with soy sauce, sesame oil, salt, and sometimes a touch of fermented bean paste. Temple versions use the freshest seasonal greens, roots, and sprouts, showcasing their natural textures and flavors.
7. Mushroom Dishes
Mushrooms are a powerhouse in temple cuisine, providing a meaty texture and deep umami. They are often stir-fried, braised, or added to stews. Dried shiitake mushrooms are particularly revered.
Making Temple Food at Home: A Beginner’s Guide
Bringing the tranquility and deliciousness of Korean temple food into your home kitchen is surprisingly achievable. You don’t need to become a monk to enjoy these wholesome meals!
Tools You Might Need:
Most of the tools are standard kitchen equipment, but a few can help:
- Sharp knives and cutting board
- Various pots and pans (for boiling, stir-frying, steaming)
- A good quality wok or large skillet
- Measuring spoons and cups
- A blender or food processor (optional, for purées or spice pastes)
- Tongs and spatulas
- A fine-mesh sieve (for straining broths)
Step-by-Step: Creating a Simple Temple-Style Meal
Let’s create a simple, nutritious meal: Soy-Braised Tofu with Mixed Grains and Steamed Greens.
Step 1: Prepare the Mixed Grains
This is your nutritious base. Start with a mix of brown rice and barley, or add millet or quinoa. Rinse them thoroughly under cold water. Follow package directions for cooking, usually a 1:2 or 1:3 grain-to-water ratio. A rice cooker makes this super easy!
Step 2: Make the Tofu Marinade/Braising Liquid
In a small bowl, whisk together:
- 2 tablespoons of low-sodium soy sauce (check it’s free from garlic/onion if aiming for authenticity)
- 1 tablespoon of water or vegetable broth
- 1 teaspoon of maple syrup or agave nectar (for a touch of sweetness)
- 1/2 teaspoon of toasted sesame oil
- A pinch of black pepper
- Optional: A tiny grating of fresh ginger
For a touch more flavor, you can add a pinch of dried kelp to the braising liquid while it simmers, then remove it before serving.
Tip: Use a good quality, naturally brewed soy sauce for the best flavor. Brands like Whanki or some specialty Asian grocers may carry options free from common additives.
Step 3: Prepare and Braise the Tofu
Gently press a block of firm or extra-firm tofu to remove excess water. You can do this by wrapping it in paper towels and placing a heavy object on top for about 15-30 minutes. Cut the pressed tofu into bite-sized cubes or slices.
Heat a tablespoon of neutral oil (like grapeseed or canola) in a non-stick pan or skillet over medium-high heat. Sear the tofu pieces until golden brown on all sides. Once browned, pour in your prepared braising liquid. Bring to a simmer, then reduce heat to low, cover, and cook for about 10-15 minutes, allowing the tofu to absorb the flavors.
Step 4: Prepare the Steamed Greens
Choose seasonal greens like spinach, bok choy, kale, or broccoli. Wash them thoroughly.
You can steam them directly over the simmering tofu (if the pot allows) or in a separate steamer basket over boiling water for 3-5 minutes, until tender-crisp.
Once steamed, drain well. In a small bowl, toss the greens with a drizzle of sesame oil, a pinch of salt, and optionally, a few toasted sesame seeds.
Step 5: Assemble Your Meal
Serve a generous portion of the mixed grains in a bowl. Top with the soy-braised tofu and its sauce. Arrange the seasoned steamed greens alongside.
Optional Garnish: Sprinkle with toasted sesame seeds, a few thin slices of fresh radish, or some microgreens for extra color and texture.
Tips for Success and Flavor Enhancement
Even without pungent aromatics, you can create incredibly flavorful temple-style dishes. Here are some expert tips:
- Embrace Fermentation: Naturally fermented soy products like doenjang and soy sauce are your best friends for depth. Look for products with simple ingredient lists.
- Master Your Broths: A good kelp-based broth (Dasima Yukeunsu) is the foundation for many soups and stews. Soak dried kelp in cold water for at least 30 minutes (or overnight in the fridge) for maximum flavor extraction.
- Utilize Dried Ingredients: Dried shiitake mushrooms, dried anchovies (if not strictly adhering to vegan), and dried kelp are flavor powerhouses.
- Roast and Toast: Toasting sesame seeds and nuts enhances their nutty aroma and flavor. Roasting vegetables can bring out their sweetness.
- Texture is Key: Balance soft textures (like braised tofu and steamed greens) with crunchy elements (like toasted nuts or crispy seared vegetables).
- Season Thoughtfully: Use salt judiciously. Taste and adjust. A pinch of sugar or a touch of fruit can balance savory notes.
- Fresh Herbs: While not traditional in the same way as in Western cuisine, fresh herbs like cilantro or perilla leaves can add a lovely fresh aroma when used as a garnish.
- Experiment with Vinegars: A splash of rice vinegar or apple cider vinegar can brighten up a dish.
Nutritional Benefits of Temple Food
The mindful approach to ingredients in Korean temple food results in dishes that are not only delicious but also exceptionally nutritious.
High in Fiber: With a strong emphasis on whole grains, legumes, and a wide variety of vegetables, temple food is naturally rich in dietary fiber. Fiber aids digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can be beneficial for weight management. See the USDA’s guide to fiber for more information.
Rich in Vitamins and Minerals: The use of diverse seasonal produce ensures a broad spectrum of vitamins, minerals, and antioxidants. Greens provide iron and calcium, while root vegetables offer potassium and vitamins A and C. Seaweed is an excellent source of iodine and other trace minerals.
Good Source of Plant-Based Protein: Tofu, beans, and mixed grains are staples in temple cuisine, providing essential amino acids
