Korean temple cuisine
Encyclopedia
Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice
) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa
, Korean traditional confectionary. During the Goryeo Dynasty, sangchu ssam
(wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China
and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
On the other hand, royal court cuisine
is closely related to Korean temple cuisine. In the past, when the royal court maids called sanggung
, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As the result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.
(white kimchi) to which pine nuts have been added, bossam kimchi (보쌈김치), and gosu kimchi (고수김치, coriander
kimchi) are famous in Buddhist temples of Gyeonggi and Chungcheong Province. In Jeolla Province, godeulppagi kimchi (고들빼기김치, kimchi made with Youngia sonchifolia), gat kimchi (갓김치, kimchi made with Brassica juncea
var. integrifolia), and juksun kimchi (죽순김치, bamboo shoot
kimchi), all of which include deulkkaejuk (perilla
congee) as an ingredient, are famous. None of these varieties of kimchi contain garlic
, scallion
s, or jeotgal
(salted fermented seafood), as foods in the genus Allium
are generally avoided by Korean Buddhist monks and nuns.
located in Yangsan, South Gyeongsang Province is known for its dureup muchim (두릅무침, sauteed shoots of Aralia elata
), pyeogobap (표고밥, shiitake
rice), nokdu chalpyeon (녹두찰편, steamed tteok
, a rice cake made with mung bean
s) are well-known dishes as well as kimchi, saengchae
(생채, cold salad), twigak (튀각, a fried dish with without coating), and jeon
(pancake) made with young shoots of Toona sinensis
. The species is called chamjuk, literally meaning "true bamboo" in Korean because its shoots can be eaten like bamboo shoots. However, the dishes are prefixed with either chanmjuk or "gajuk" (가죽, literally "false bamboo") according to region.
Haeinsa
, located in Hapcheon
, South Gyeongsang Province, is not only famous for the Tripitaka Koreana
but also specialty of the temple cuisine such as sangchu bulttuk kimchi (상추불뚝김치, lettuce kimchi), gaji jijim (가지지짐, pan-fried sliced eggplant), gosu muchim (고수무침, sauteed coriander leaves), sandongbaekip bugak
(산동백잎부각, fried leaves of Lindera obtusiloba
), meouitang (머위탕 Petasites japonicus soup), songibap (송이밥, rice dish made with matsutake
), solipcha (솔잎차, tea made with leaves of Pinus densiflora).
Glutinous rice
Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa
Hangwa
Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, yeot, sugar, fruit or edible root.-Types of hangwa:*Yumilgwa : made by frying and kneading....
, Korean traditional confectionary. During the Goryeo Dynasty, sangchu ssam
Ssam
Ssam, literally meaning "wrapped," refers to a dish in Korean cuisine in which usually leaf vegetables are used to wrap a piece of meat such as pork...
(wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
On the other hand, royal court cuisine
Korean royal court cuisine
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century...
is closely related to Korean temple cuisine. In the past, when the royal court maids called sanggung
Sanggung
Sanggung was an official title of the senior 5th rank , the highest attainable for gungnyeo, a lady-in-waiting during the Joseon Dynasty of Korea. Female officers with the title were assigned to govern the inner affairs of the palace. When a regular nain served for more than 15 years, she would be...
, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As the result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.
Dishes by region
Baek kimchiBaek kimchi
Baek kimchi is a variety of kimchi made without the chili pepper powder commonly used for pickling kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy...
(white kimchi) to which pine nuts have been added, bossam kimchi (보쌈김치), and gosu kimchi (고수김치, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
kimchi) are famous in Buddhist temples of Gyeonggi and Chungcheong Province. In Jeolla Province, godeulppagi kimchi (고들빼기김치, kimchi made with Youngia sonchifolia), gat kimchi (갓김치, kimchi made with Brassica juncea
Brassica juncea
Brassica juncea, also known as mustard greens, Indian mustard, Chinese mustard, and leaf mustard, is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor...
var. integrifolia), and juksun kimchi (죽순김치, bamboo shoot
Bamboo shoot
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths...
kimchi), all of which include deulkkaejuk (perilla
Perilla
Perilla is the common name of the herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle...
congee) as an ingredient, are famous. None of these varieties of kimchi contain garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, scallion
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
s, or jeotgal
Jeotgal
Jeotgal or jeot is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines....
(salted fermented seafood), as foods in the genus Allium
Allium
Allium is a monocot genus of flowering plants, informally referred to as the onion genus. The generic name Allium is the Latin word for garlic....
are generally avoided by Korean Buddhist monks and nuns.
Dishes by temple
TongdosaTongdosa
Tongdosa is a head temple of the Jogye Order of Korean Buddhism and in the southern part of Mt...
located in Yangsan, South Gyeongsang Province is known for its dureup muchim (두릅무침, sauteed shoots of Aralia elata
Aralia elata
Aralia elata or Japanese Angelica-tree is a woody plant belonging to the Aralia family .-Description:It is an upright deciduous small tree or shrub growing up to 6 m in height, native to eastern Russia, China, Korea, and Japan....
), pyeogobap (표고밥, shiitake
Shiitake
The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...
rice), nokdu chalpyeon (녹두찰편, steamed tteok
Tteok
Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...
, a rice cake made with mung bean
Mung bean
The mung bean is the seed of Vigna radiata. It is native to the Indian subcontinent.-Description:They are small, ovoid in shape, and green in color...
s) are well-known dishes as well as kimchi, saengchae
Saengchae
Saengchae is a kind of Korean salad generally consisting of uncooked mixed seasonal vegetables such as radishes and other ingredients such as chicken or jellyfish....
(생채, cold salad), twigak (튀각, a fried dish with without coating), and jeon
Jeon (food)
Jeon , buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine. Sometimes, jeonya is used as an abbreviated term for the two...
(pancake) made with young shoots of Toona sinensis
Toona sinensis
Toona sinensis Toona sinensis Toona sinensis (syn. Cedrela sinensis A.Juss.; Chinese Mahogany, Chinese Toon, or Red Toon is a species of Toona native to eastern and southeastern Asia, from North Korea south through most of eastern, central and southwestern China to Nepal, northeastern India,...
. The species is called chamjuk, literally meaning "true bamboo" in Korean because its shoots can be eaten like bamboo shoots. However, the dishes are prefixed with either chanmjuk or "gajuk" (가죽, literally "false bamboo") according to region.
Haeinsa
Haeinsa
Haeinsa is a head temple of the Jogye Order of Korean Buddhism in the Gaya Mountains , South Gyeongsang Province South Korea...
, located in Hapcheon
Hapcheon
Hapcheon County is a county in South Gyeongsang Province, South Korea. Famous people born in the county include former South Korean president Chun Doo-hwan.-Location:...
, South Gyeongsang Province, is not only famous for the Tripitaka Koreana
Tripitaka Koreana
The Tripitaka Koreana or Palman Daejanggyeong is a Korean collection of the Tripitaka , carved onto 81,258 wooden printing blocks in the 13th century...
but also specialty of the temple cuisine such as sangchu bulttuk kimchi (상추불뚝김치, lettuce kimchi), gaji jijim (가지지짐, pan-fried sliced eggplant), gosu muchim (고수무침, sauteed coriander leaves), sandongbaekip bugak
Bugak
Bugak is a variety of twigim , or fried Korean traditional dishes, made by deep frying dried vegetables or seaweed that have been coated with chapssalpul for preservation.The culinary technique is rare along with twigak in Korean cuisine, all of which are regarded as specialty of Korean Buddhist...
(산동백잎부각, fried leaves of Lindera obtusiloba
Lindera obtusiloba
Lindera obtusiloba is a species of flowering plant in the Lauraceae family. Juvenile leaves are lobed and are deep purple, turning yellow in autumn.Uses=...
), meouitang (머위탕 Petasites japonicus soup), songibap (송이밥, rice dish made with matsutake
Matsutake
Matsutake is the common name for a highly sought after mycorrhizal mushroom that grows in Asia, Europe, and North America...
), solipcha (솔잎차, tea made with leaves of Pinus densiflora).