A FOOD TRADITION

Korean Buddhist Temple Cuisine

Korean Buddhist temple cuisine developed in monastic communities across the peninsula and remains practiced at temples in South Korea. It is shaped by Buddhist discipline, seasonal foraging, and respect for the natural character of ingredients. Temple cooks commonly use grains, legumes, mushrooms, mountain greens, roots, fermented pastes, and plant-based broths, while traditionally avoiding meat and pungent alliums such as garlic and scallions. Techniques include careful blanching, drying, fermenting, pickling, and restrained seasoning. Representative preparations include wild-green namul, lotus-root or burdock dishes, and temple-style jang or vegetable broths. The tradition is cultural and religious rather than tied to one province.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.