As global interest in Korean cuisine grows, more people are exploring the depth of Korean Temple Food in Winter, a tradition centered on preserved ingredients, simple techniques, and Buddhist mindfulness. This guide introduces six Seasonal Vegan Recipes that reflect the essence of winter dining in Korean monasteries.
With limited fresh produce in winter, monks relied on fermented and preserved foods, creating dishes that turn humble ingredients into nourishing meals. These Seasonal Vegan Recipes show how Korean Temple Food in Winter offers warmth, comfort, and authentic plant-based flavors for both body and mind.
Explore these six dishes to create a healthy and comforting winter table at home.
1. Gaengjuk – Fermented Brown Rice & Kimchi Porridge
- One of the most comforting dishes in Korean Temple Food in Winter, Gaengjuk is a warm porridge made with germinated brown rice, bean sprouts, and aged kimchi.
- Because temple cuisine avoids animal products, this dish aligns beautifully with global interest in Seasonal Vegan Recipes.
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(1) Ingredients (4 servings)
- 1 cup germinated brown rice
- 200 g bean sprouts
- 50 g aged kimchi
- ½ cup kimchi brine
- 4 cups water
- Salt to taste
(2) How to Make It
① Soak the germinated brown rice for at least 3 hours.
② Rinse the bean sprouts and finely chop the kimchi.
③ Once the water boils, add the soaked rice. When it starts to bubble, add bean sprouts, kimchi, and kimchi brine.
④ Reduce the heat and simmer gently so the kimchi doesn’t become mushy.
⑤ Season lightly with salt and serve warm.
※ Gaengjuk is a classic winter temple dish—simple, warming, and nourishing.
2. Whole Pear Baek-Kimchi (Tong-Baebaek Kimchi)
- This refreshing dish is an excellent example of preserved flavors used in Korean Temple Food in Winter.
- Whole pears are stuffed with shredded vegetables, chestnuts, and water parsley, creating a cool and naturally sweet kimchi.
- If you enjoy Seasonal Vegan Recipes that highlight raw and fermented ingredients, this kimchi is a must-try.
(1) Ingredients (4 servings)
- 2 pears, ½ napa cabbage
- 200 g water parsley (minari), 4 chestnuts
- ½ radish, ½ carrot
- ½ ginger, Salt
- Brine: ½ tbsp salt, 3 cups pear juice
(2) How to Make It
① Quarter the cabbage and brine it in salted water for half a day.
② Rinse and drain well.
③ Julienne the vegetables and mix them to create the filling.
④ Stuff the cabbage with the filling; hollow out the pears and tuck the filling inside.
⑤ Place everything into a jar, add the pear-based brine, and ferment for 5 days.
※ This kimchi is one of the most refreshing items in Korean winter temple food, naturally sweet from pears and perfect as a preserved dish.
3. Dongchimi – Winter Radish Water Kimchi
- Light, crisp, and cleansing, Dongchimi represents the purity of Korean Temple Food in Winter. Made with radish, ginger, seaweed, pear, and chilies, it ferments slowly into a mild broth-like kimchi.
- Pairing it with warm rice or noodles creates a beautiful harmony of hot and cold.
- This dish also fits perfectly into the expanding world of Seasonal Vegan Recipes, especially for those seeking non-spicy kimchi.
(1) Ingredients (4 servings)
- 2 radishes
- 2 slices ginger
- ½ cup chili pepper seeds
- 50 g seaweed (cheonggak)
- 20 whole chili peppers
- 1 pear
- 1 apple
- Coarse salt
(2) How to Make It
① Roll the radishes in salt and cure them for 3 days.
② Slice the ginger; core the pear and apple.
③ Rinse the radishes and place them in a large jar.
④ Add ginger, chili seeds, seaweed, chilies, pear, and apple.
⑤ Pour salted water (brine) and let it ferment in a cool place.
※ When fully aged, dongchimi becomes a clean, crisp, and refreshing winter kimchi—perfect with warm Korean dishes.
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4. Mu-Wakjaji – Braised Winter Radish with Dried Ingredients
- Mu-Wakjaji is a hearty winter braise made with radish, dried shiitake, kelp, and chili flakes sautéed in perilla oil.
- It showcases the earthy richness found in Korean Temple Food in Winter, offering depth of flavor without any animal-based seasonings.
- Cooked low and slow, it’s ideal for fans of warm and savory Seasonal Vegan Recipes.
(1) Ingredients (4 servings)
- ½ radish, 3 dried shiitake mushrooms
- 3 pieces kelp
- 2 dried chili peppers
- 2 slices ginger, ⅓ carrot
- 2 tbsp perilla oil
- 3 tbsp chili powder
- Salt and 2 tbsp soy sauce
(2) How to Make It
① Soak dried mushrooms and kelp.
② Cut radish, carrot, and ginger into chunks.
③ Sauté radish in perilla oil.
④ Add chili powder, remaining ingredients, and water; simmer slowly.
⑤ Cook until the radish becomes tender and deeply flavored.
※ This dish captures the essence of Korean winter—warm, earthy, and full of umami.
5. Steamed Dried Radish Greens (Siraegi-Jjim)
- Dried radish greens, known as siraegi, become tender and aromatic when steamed with soybean paste, chilies, and perilla powder.
- This dish reflects the wisdom of Korean Temple Food in Winter, where preserved greens were essential for surviving long, harsh seasons.
- Its deep flavor and plant-based ingredients make it a standout addition to Seasonal Vegan Recipes focused on traditional winter foods.
(1) Ingredients (4 servings)
- 30 g dried radish greens (siraegi)
- 5 dried shiitake mushrooms
- 5 pieces kelp, 2 green chilies
- 1 red chili, 1 tbsp doenjang (soybean paste)
- 1 tbsp perilla oil, 1 tbsp chili powder
- 1 tbsp gochujang, 1 tbsp soy milk (or bean broth)
- 1 cup stock (broth), 1 tbsp perilla powder
- 6 cups water
(2) How to Make It
① Boil dried mushrooms and kelp to make a broth.
② Slice the mushrooms and peppers; season the softened greens with soybean paste and perilla oil.
③ Add broth, seasonings, and greens, then steam until tender.
※ Siraegi-jjim is a beloved winter dish, packed with fiber and deep flavors.
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6. Kimjang Kimchi – Traditional Winter Kimchi for Storage
- Kimjang is Korea’s famous winter tradition of preparing large quantities of kimchi for storage.
- This version uses napa cabbage, radish, dried chilies, pumpkin porridge, pear puree, and kelp stock.
- Among Seasonal Vegan Recipes, Kimjang kimchi is one of the most culturally meaningful dishes you can explore.
- Through patience and careful fermentation, this dish embodies the spirit of Korean Temple Food in Winter, where community, preservation, and mindfulness come together.
(1) Main Ingredients
- Napa cabbage, radish, pumpkin
- glutinous rice, seaweed (cheonggak), dried chilies
- pear, salt, chili powder, soy sauce
- doenjang, gochujang, ginger
- perilla oil, perilla powder
- kelp, shiitake, water.
(2) Key Preparations (Summarized for Global Readers)
① Salt the cabbage until flexible and rinse thoroughly.
② Prepare deep stock by simmering kelp and shiitake for 30 minutes.
③ Cook the pumpkin porridge base with glutinous rice.
④ Blend chili paste with dried peppers, pumpkin porridge, ginger, and pear.
⑤ Season and stuff each cabbage leaf generously.
⑥ Store in jars and allow to ferment.
※ Kimjang is one of Korea’s most important winter traditions – a communal event that embodies sharing, preservation, and the heart of Korean food culture.
7. Final Thoughts
This Winter Temple Food Recipe Collection showcases the wisdom of Korean monastic tradition – simple ingredients, preserved flavors, and mindful cooking techniques passed down for generations.
May these dishes bring warmth and wellness to your winter table, wherever you are in the world.
If you’re interested in Korean temple cuisine, traditional fermentation, or K-food culture, these recipes offer a beautiful glimpse into Korea’s seasonal way of eating
