Traditional Korean Vegan Food is a wholesome vegetarian tradition that reflects a thousand years of spiritual practice and harmony with nature. Made without meat or the five pungent vegetables, it uses seasonal ingredients and natural condiments to prepare meals rooted in mindfulness and gratitude. Through balwoo gongyang, a ritualistic way of eating, and a variety of plant-based side dishes, the deep philosophy behind Korean Temple Food is revealed.
1. The Essence of Temple Food
[adinserter block=”1″]
No meat, seafood, or pungent vegetables such as garlic and onions are used. Artificial seasonings and strong spices are also avoided. Meals are prepared in a way that cleanses the body and calms the mind, playing an essential role in the monastic lifestyle.
Korean Temple Food is more than just vegetarian cuisine prepared in monasteries. It represents a unique culinary culture grounded in Buddhist practice, respect for nature, and communal life. This form of Traditional Korean Vegan Food emphasizes compassion, simplicity, and reverence for all living beings.
2. History and Tradition
The roots of Korean Temple Food go back to the early Buddhist practice of alms-begging. Monks lived by receiving food offerings and eating only what was given. This created a spiritual foundation of humility and simplicity in monastic meals.
When Buddhism spread to Korea, it was supported by royal courts. Monasteries grew, and monks began cultivating their own ingredients. Influenced by Zen Buddhist values—“A day without work is a day without food”—monks treated farming and cooking as part of their spiritual discipline. Thus, Traditional Korean Vegan Food became a lifestyle of balance, labor, and philosophy.
3. The Union of Cooking and Practice
In the temple kitchen, cooking is the beginning of practice. Monastics learn how to cook, ferment sauces, and prepare wild greens with awareness and respect. All these acts are seen as spiritual training.
Meals are taken in silence through balwoo gongyang, a precise and respectful dining ritual. Using personal wooden bowls, monks eat rice, soup, and side dishes. Afterward, they rinse and drink the cleansing water without leaving a single grain behind. This symbolizes the core spirit of Traditional Korean Vegan Food—gratitude, moderation, cleanliness, and equality.
More than just a method of dining, balwoo gongyang reflects the spiritual meaning of Korean Temple Food and emphasizes that food is a form of mindful living.
4. Philosophical Values in Temple Cuisine
(1) Respect for Nature
Every part of an ingredient is used. Leftovers are turned into fermented foods or pickles, creating minimal waste. This practice reflects the eco-conscious value of Traditional Korean Vegan Food.
(2) Following the Seasons
Only seasonal ingredients are used to honor the natural rhythm of life. Korean Temple Food shows how food can follow nature’s cycles with grace and harmony.
(3) Food as Medicine
Many dishes include medicinal herbs or enzymes that support health and immunity, reinforcing the nourishing purpose of Traditional Korean Vegan Food.
(4) Letting Go of Desire
Rather than chasing bold flavors, this cuisine values sincerity and mindfulness. Food is treated as a tool for spiritual discipline, not indulgence.
5. Temple Food in Spring
(1) Gondre Rice
A signature dish of Traditional Korean Vegan Food, this rice is cooked with gondre, a wild spring herb known for its earthy aroma and soft texture. Often seasoned with soy sauce and sesame oil, it revitalizes the body after winter.
(2) Gomchwi Wraps
Fresh gomchwi leaves are filled with warm rice and fermented soybean paste. This seasonal dish enhances digestion and boosts immunity with its rich vitamins and fragrant taste.
(3) Dureup Pancakes
Dureup, often called the “king of mountain herbs,” is lightly blanched and pan-fried in a flour batter. Its mildly bitter flavor is appreciated in Korean Temple Food for its immune-boosting and anti-inflammatory properties.
(4) Pickled Bangpung Herbs
Medicinal bangpung herbs are fermented in soy sauce or soybean paste to preserve them for months. Their tangy taste and crunchy texture make them a perfect accompaniment to plain rice.
(5) Jaepi Herb Pancakes
Jaepi leaves, known for their strong aroma, are mixed with soybean paste and pan-fried. This unique side dish exemplifies how Traditional Korean Vegan Food uses seasonal herbs to create simple yet flavorful meals.
6. Summer – Cooling and Balancing the Body
(1) Potato Pancakes
Grated raw potatoes are drained, re-mixed with their own starch, and pan-fried for a chewy texture. This minimalistic summer snack showcases the purity of ingredients in Korean Temple Food.
(2) Lettuce Stem Kimchi
Made with the thick stems of mature lettuce, this refreshing kimchi reduces food waste while providing crisp texture and probiotic benefits.
(3) Zucchini Soybean Paste Stew
A light and soothing stew made with young zucchini and traditional soybean paste. It’s gentle on the stomach and ideal for hot weather.
(4) Lotus Leaf RiceSticky rice
filled with jujubes, chestnuts, ginkgo nuts, and pine nuts, wrapped in lotus leaves and steamed. This beautifully presented dish represents balance and harmony in Traditional Korean Vegan Food.
(5) Cold Soybean Noodle Soup
Noodles are served in a chilled broth made from pureed white soybeans. This classic summer dish is creamy, cooling, and protein-rich.
7. Autumn – Harvest and Preservation
(1) Seaweed Crisps (Kim Bugak)
Dried seaweed sheets brushed with glutinous rice paste and sesame seeds, then fried. Crispy and aromatic, they are perfect for storage.
(2) Braised Chili Crisps
Dried chili crisps are braised in a soy-based sauce, creating a sweet and spicy balance. A great way to add heat to a seasonal meal.
(3) Radish Pancakes
Thick slices of radish are steamed and then pan-fried in batter, offering a soft texture and subtle sweetness that pairs well with mild side dishes.
(4) Cabbage Pancakes
Cabbage leaves are dipped in batter and pan-fried for a soft and layered bite. A good match with fermented dipping sauces.
(5) Braised Burdock Root
Burdock root is simmered with mushrooms, kelp, and carrots. Its fibrous texture and savory flavor make it a classic of Korean Temple Food.
[adinserter block=”2″]
8. Winter – Warmth and Inner Peace
(1) Grain Porridge (Gaengjuk)
A comforting porridge made with germinated brown rice, soybean sprouts, and kimchi. It’s ideal for cold mornings and supports digestion.
(2) Stuffed Pear Kimchi
Whole pears are filled with seasoned napa cabbage kimchi and aged. The result is a sweet, crisp, and slightly spicy winter delicacy.
(3) Radish Water Kimchi (Dongchimi)
Mild and refreshing, this kimchi is made from salted radish and clean water, perfect for balancing heavier winter dishes.
(4) Braised Radish
Radish chunks are simmered with shiitake mushrooms, seaweed, and carrots, producing a savory and soft side dish.
(5) Steamed Dried Radish Leaves
Dried radish leaves (siraegi) are soaked, seasoned with soybean paste and perilla powder, then steamed. A hearty and earthy winter staple in Traditional Korean Vegan Food.
(6) Kimchi
Unlike typical kimchi, this version excludes pungent ingredients like garlic, green onions, and fish sauce, resulting in a milder and more delicate flavor. Made with seasonal ingredients from nature and prepared with the mindful heart of a practitioner, it reflects the flow of the seasons. As a healthy fermented food, it nourishes both body and mind.
9. Differences Between Temple Cuisine and Regular Korean Food
| Category | Korean Temple Food | Traditional Korean Cuisine |
|---|---|---|
| Main Ingredients | No meat, seafood, or pungent vegetables | Includes meat, seafood, and pungent ingredients |
| Seasoning Style | Umami from natural ingredients like kelp, mushrooms, and perilla | Strong seasoning with garlic, chili, sugar, and sauces |
| Cooking Philosophy | Harmony with nature, restraint of desire, part of spiritual practice | Focus on flavor and enjoyment of meals |
| Purpose of Eating | To practice mindfulness, gratitude, and moderation | Daily meals focused on nutrition and taste satisfaction |
| Cooking Methods | Steaming, boiling, marinating; no frying | Includes frying, grilling, and stir-frying with oil |
| Appearance of Food | Simple and modest colors and presentation | Colorful and visually rich presentation |
| Food Waste | Minimal waste; leftovers reused as pickles or fermented products | Relatively more food waste is generated |
[adinserter block=”3″]
10. The Modern Relevance of Temple Cuisine
Traditional Korean Vegan Food aligns with contemporary values like wellness, sustainability, and ethical eating. Its minimalism, reliance on local ingredients, and rejection of processed food make it a model for modern plant-based diets.
Today, Korean Temple Food is gaining attention around the world as both a healthy choice and a philosophical practice. It is not only a traditional meal—it’s a cultural statement about living with awareness and intention.
11. Conclusion
Korean Temple Food is a living tradition that combines human spirituality with the rhythms of nature. If you ever travel to Korea, consider trying Traditional Korean Vegan Food at a temple stay or a specialty restaurant. That single meal could offer not just nutrition, but insight—a chance to slow down, reflect, and connect with the true meaning of food.