Characteristics of Korean Temple Cuisine

 Korean temple cuisine is a traditional food culture based on Buddhist philosophy and principles. It emphasizes harmony with nature and focuses on maintaining the body and mind's health. Here are the key characteristics of Korean temple cuisine:

Vegetarian-Based Meals: Temple cuisine is primarily composed of vegetarian dishes by Buddhist precepts. Meat, fish, eggs, and other animal products are not used. Instead, vegetables, grains, legumes, nuts, and seaweed form the core ingredients. This follows the principle of "ahimsa" (non-violence), to purify the body and calm the mind.

Prohibition of the "Five Pungent Vegetables": In Buddhism, five pungent vegetables known as "osinsae" (garlic, green onion, leek, chive, and wild garlic) are prohibited. These ingredients are believed to excite the mind and hinder spiritual practice. As a result, temple food does not use these ingredients, allowing the natural flavors of the ingredients to shine through.

Harmony with Nature and Seasonality: One of the key characteristics of temple cuisine is the use of seasonal ingredients. This emphasizes harmony with the cycles of nature, and fresh, seasonal ingredients are believed to have greater health benefits. Various dishes are prepared according to the season, making full use of what nature provides. Through this, temple cuisine helps people recognize food as a gift from nature.

Simple and Minimal Cooking Methods: Temple cuisine uses simple and modest cooking methods. Instead of heavy seasoning or rich flavors, it pursues a light, clean taste that highlights the natural flavors of the ingredients. This approach promotes a balanced and healthy diet and avoids the pursuit of excessive flavor.

Spirit of Moderation and Gratitude: Temple cuisine emphasizes moderation and gratitude. Food is treated with reverence, and only the necessary amount is consumed. Through food, practitioners express gratitude for nature and all living beings. Furthermore, food waste is minimized, and ingredients are used to their fullest potential. This attitude of moderation and gratitude is considered part of the spiritual practice of eating.

Meditative Approach: Temple cuisine is not just about eating, but is seen as part of spiritual practice. The process of preparing and eating food requires mindfulness, focusing on calmness and inner peace. Every aspect of the food—its color, aroma, taste, and preparation—contributes to mental discipline. In this way, food becomes a tool for purifying the mind and achieving balance in body and spirit.

Conclusion

Korean temple cuisine goes beyond the act of eating, embodying the philosophy and values of Buddhism. It promotes a life in harmony with nature and views food as a tool for spiritual practice. Temple cuisine offers modern people not only healthy eating habits but also inner peace. It carries a deeper value beyond mere vegetarianism, rooted in deep respect and gratitude for food and life, forming a philosophical way of living.