[Temple to Table] Food of compassion, seoritae biji-jjigae
Food&BeverageJan 22, 2022
The secular world uses meat flavored stocks to add savory taste to food, but at temples, vegetable stock is an indispensable ingredient. To make vegetable stock, most temples boil white radish, shiitake mushrooms and kelp, but Jinkwansa does not use kelp. Ven. Gyeho prefers not to add the fishy smell of kelp to the plain taste of veggie stock. Instead she prefers adding dried chilies to give dishes a mild heat. Ginger is also a common ingredient in Jinkwansa’s winter temple food. In addit