Temple Cuisine
Eco-friendly, perfectly plant-based
Eco-friendly, perfectly vegetarian temple cuisine made only from natural ingredients — free of the five pungent vegetables and all animal products except dairy.
Radish Rice
무밥 · mu-bap
A single dish made by putting rice and radish together, allowing the sweet and refreshing flavor of the radish to infuse the rice.
Yakbap
약밥 · yakbap
A traditional snack made by steaming glutinous rice mixed with dates, chestnuts, and pine nuts, seasoned with soy sauce and honey.
Potato Pancake
감자전 · gamja-jeon
A pancake made by grating potatoes and mixing them with flour, then pan-frying. The outside is crispy and golden brown while the inside is moist. Dipping it in soy sauce enhances the savory taste of the potatoes.
Soybean Paste Soup
된장국 · doenjang-guk
A soup boiled with soybean paste to be clear and light, typically made with vegetables and tofu. It is a common soup dish eaten with rice, and salt is sometimes added at the table to adjust the flavor.
Pumpkin Jeon
호박전 · hobak-jeon
A pancake made by thinly slicing pumpkin, coating it in flour and egg, and pan-frying until golden brown. It is crispy on the outside and moist on the inside, characterized by a savory flavor.
Doenjang Jjigae
된장찌개 · doenjang-jjigae
A traditional Korean stew made by simmering fermented soybean paste with tofu and vegetables.
Tofu Fritters
두부부침 · dubu-buchim
A dish made by slicing tofu thinly, coating it with flour and egg batter, and frying until golden brown.
Tofu Jorim
두부조림 · dubu-jorim
A traditional Korean side dish made by simmering tofu in a soy sauce seasoning to infuse flavor.
