Korean Temple Food represents more than just a way of eating – it reflects the balance of body and mind, and a deep respect for nature’s rhythm. In this guide, we share 5 Seasonal Vegan Recipes that not only refresh the body during hot weather but also reflect the quiet mindfulness of monastic life.
Whether you’re new to Korean Temple Food or seeking lighter meals with spiritual depth, these recipes will guide you toward a peaceful summer kitchen.
1. Crispy Potato Pancakes (Gamja-jeon)
Seasonal Vegan Recipes 1 : A simple way to enjoy Temple Food with the freshness of early summer potatoes.
(1) Ingredients
- 6 potatoes
- 2 tbsp salt
- ¼ cup water
- 1 tbsp perilla oil + 1 tbsp cooking oil
(2) Instructions
① Peel and finely grate the potatoes.
② Place in a cloth and squeeze out excess liquid.
③ Let the liquid sit, pour off the top water, and mix in the remaining starch.
④ Add salt and mix well.
⑤ Heat oils in a pan and spoon batter into thin rounds.
⑥ Fry until golden on both sides. Drain and serve warm.
※ This is one of the simplest Vegan Recipes using Korean potatoes, loved in Temple Food for its purity and texture.
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2. Spicy Lettuce Stem Kimchi (Sangchu-daegung Kimchi)
Seasonal Vegan Recipes 2 : A crisp and bold dish found often in summer Temple Food.
(1) Ingredients
- 300g lettuce stems
- 2 tbsp flour + 1 tbsp sweet rice flour
- 2 tbsp ginger juice
- ½ cup chili flakes
- 3 red and 3 green chilies
- 4 tbsp salt
(2) Instructions
① Wash lettuce stems, peel skin if tough, and lightly pound to soften.
② Make a porridge from flour and rice flour; cool completely.
③ Slice the chilies after removing seeds.
④ Mix porridge, chili flakes, ginger juice, and salt into a paste.
⑤ Toss stems and chilies in the paste until coated.
⑥ Store in a container, press with weight, and ferment 1–2 days.
※ This kimchi is a bold example of how Vegan Recipes in Temple Food can also be fermented and vibrant.
3. Soybean Paste Stew with Zucchini (Aehobak Doenjang-jjigae)
Seasonal Vegan Recipes 3 : A heartwarming Korean Temple Food dish for cool, nourishing comfort.
(1) Ingredients
- 1 zucchini, 5 green chilies
- 3 dried shiitake mushrooms
- 3 tbsp soybean paste, 1 piece kelp
- 1 tbsp mushroom powder
- ½ tbsp chili flakes
(2) Instructions
① Simmer kelp and torn shiitake mushrooms in water to make broth.
② Slice zucchini and coat with soybean paste and mushroom powder.
③ Remove kelp from broth and add zucchini.
④ Add chopped chilies.
⑤ Sprinkle chili flakes.
⑥ Boil once more until flavors deepen.
※ Among Vegan Recipes, this one stands out for its earthy depth and simplicity – a core value of Temple Food.
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4. Steamed Lotus Leaf Rice (Yeonipbap)
Seasonal Vegan Recipes 4 : Fragrant and symbolic, this rice dish reflects the spirit of Korean Temple Food.
(1) Ingredients
- 2 lotus leaves
- 4 cups glutinous rice
- 4 jujubes, 4 chestnuts
- 1 tbsp pine nuts, 12 ginkgo nuts
- Salt water
(2) Instructions
① Soak and steam glutinous rice until cooked.
② Wash lotus leaves and halve.
③ Lightly season rice with salt water.
④ Add rice to each leaf, top with nuts and fruits.
⑤ Wrap tightly.
⑥ Steam again for 10–15 minutes.
※ As one of the most aromatic Vegan Recipes, this dish captures the mindfulness and purity of Temple Food in every bite.
5. Cold Soybean Noodle Soup (Kong-guksu)
Seasonal Vegan Recipes 5 : A refreshing Korean Temple dish made for summer.
(1) Ingredients
- 1 cup white soybeans
- 1 bundle wheat noodles
- 5 cherry tomatoes
- ½ cucumber
- 2 tbsp salt
- Water
(2) Instructions
① Soak soybeans overnight.
② Boil them, rinse in cold water.
③ Blend 1 cup soybeans with 5 cups cold water and strain.
④ Cook noodles and rinse thoroughly.
⑤ Place noodles in a bowl, pour soybean milk.
⑥ Garnish with tomato and cucumber. Season with salt and add ice.
※ This is one of the most iconic Vegan Recipes in Korean Temple Cuisine, offering both nourishment and refreshment.
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6. The Deeper Meaning of Korean Temple Food in Summer
Korean Temple Food teaches us to live in harmony with the seasons, to cook with intention, and to eat with gratitude. These Seasonal Vegan Recipes reflect not only culinary tradition but also a way of being.
From the fragrance of lotus leaves to the crunch of fermented greens, each dish serves as a gentle pause – a moment to return to the self.
Through Our traditional temple cuisine, even your summer table can become a quiet space of practice and peace.